Eggless Red Velvet Pastry

About the Recipe

Red velvet cake is a vanilla cake with a few tablespoons of cocoa powder and red food colouring mixed in it. Pastry is a baked food made of dough and shortening. Red velvet pastry is made with red velvet pastry sponge and decorated with cheese cream. By lining the baking pan with Oddy Ecobake Brown, which is environmentally friendly, reusable, and non-stick, the pastry sponge is baked flawlessly spongy and non-stick.

Watch recipe video

Ingredients

Fresh curd-1/2 cup & Oil-1/3 cup & Powdered sugar-1 cup
Vanilla essence-1 tsp & Milk-1/2 cup & All-purpose flour-1.5 cups
Baking powder-1.5 tsp & Baking soda-1/2 tsp & Cocoa powder-1 tsp
Milk powder-1/4 cup & Salt-1/8 tsp & Super red gel food colour-4 to 5 drops
Paneer (cottage cheese)-100 g & Salt-1/8 tsp & Chilled whipping cream-1.5 cups
Melted dark chocolate -2 tbsp & Melted white chocolate-50 to 60 g
1M nozzle & Golden sugar balls
Oddy Ecobake Brown

Directions

Line a 7-inch square baking pan with Oddy Ecobake Brown. Cover and preheat a kadai for 7–10 minutes with a wire stand in it. Take the curd, oil, powdered sugar, and vanilla essence in a mixing bowl and mix well.
Then add the milk and the sifted dry ingredients to it and whisk well to make a smooth batter. Add milk if needed. Transfer the batter to the baking pan. Cover and bake for 45 minutes on a low flame.
Check with a toothpick—a clean toothpick means a perfectly baked cake. Remove it from the vessel, let it cool, and unmould. The pastry sponge is ready.
Scrape the top layer and crumble it, then keep it aside. Grind the cottage cheese along with the salt and put it in a bowl. Add the powdered sugar to it and mix well to make cream cheese; refrigerate.
Beat whipping cream and cream cheese in a bowl until stiff peaks form. Place a layer of sponge, moisten with sugar syrup, and spread whipping cream on it. Repeat the process for other layers, too.
Spread whipping cream on it, coat the cake with cream, and smooth using a spatula. Clean the cake board and refrigerate. Melt dark chocolate and fill it in a piping bag; make a zig-zag pattern on a plastic wrap as shown.
Now spread melted white chocolate on it and cut it as shown. Refrigerate for some time. Decorate with crumbled cake on the sides and top, as shown.
Cut it into 9 slices. Decorate with a 1M nozzle on top of each slice, golden sugar balls, and place the chocolate on top of each slice as shown. The red velvet pastry is ready to serve.

Recipe Images

Recipe by

Classy Bhava Kitchen

An MBA Lecturer & Personality Development Trainer by profession & a full-on food enthusiast. She believes that great food is the foundation of genuine happiness.