Red Velvet Pastry Without Eggs and an Oven

About the Recipe

Here’s the recipe for the easiest, tastiest, and everyone’s favorite eggless red velvet pastry cake. You can learn how to make the 1-minute homemade cream cheese frosting, with step-by-step details for the perfect bright red sponge cake. Brown Ecobake aids in getting the perfect shape for your cake without the need for additional cleanup.

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Ingredients

Curd – ½ cup & Oil – 1/3rd cup
Powdered sugar – 1 cup & Vanilla essence – 1 tsp
Milk – ½ cup + 2 tbsp & Maida – 1.5 cups
Cocoa powder – 1 tsp & Milk powder – ¼ cup
Baking powder – 1.5 tsp & Baking soda – ½ tsp
Salt – A pinch& Super red food gel – 3 to 4 drops
Paneer – 100 gm + Salt – 1/8 tsp & Chilled whipping cream – 1.5 cups
Chocolate ganache – 2 tbsp & Chopped milk chocolate – 30 to 40 gm

Directions

Prepare the cake batter by mixing the wet ingredients and sieving the dry ingredients into them and combining them well. Transfer the cake batter to a square cake mould lined with brown Oddy Ecobake.
Bake the cake for 55 minutes in a preheated kadai at a low to medium flame. Once the cake is baked and cooled, remove the upper layer of the cake and keep it separately.
Divide the cake into 3 equal parts using a knife and thread. Prepare the cream cheese by grinding paneer with a pinch of salt. Beat chilled whipping cream in a mixing bowl until stiff peaks are formed.
Add cream cheese to it and whip it again. Soak the first layer of the cake with sugar syrup. Apply and spread the prepared cream cheese. Repeat the same steps for the second and third layers of the cake.
Frost the cake completely with the whipped cream. Decorate it with the crumbled upper part of the cake as shown. Cut the cake into equal pieces. Decorate each piece with a flower design, golden sugar ball, and white chocolate garnish.

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.