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Nutella Red Velvet Cake

Categoría
Postres
Dificultad
Fácil
Porciones
12

Ingredientes

  • 2 1/4 Taza de Harina Blanquita
  • 2 Cucharadas de cocoa amarga
  • 1 Cucharadita de sal
  • 2 Huevos
  • 1 1/2 Taza azúcar
  • 1 1/2 Taza aceite
  • 1/2 Cucharada colorante en gel rojo sin sabor
  • 1 Cucharadita de vainilla
  • 1 Taza de Leche Parmalat
  • 1 1/2 Polvo de hornear
  • 2 Cucharaditas vinagre blanco
  • Syrup de Nutella
  • 1 lata de leche condensada
  • 1/2 taza de Nutella
  • Topping de Nutella Wipped Cream
  • 1/2 Taza de Nutella
  • 2 Tazas + 3 cucharadas de crema

Preparación

  1. Precalentar horno a 350F
  2. Cernir conjuntamente el Harina Blanquita, la cocoa y la sal.
  3. Mezclar el aceite con el azúcar hasta combinar.
  4. Agregar los huevos uno por uno hasta incorporar completamente.
  5. Agregar el color rojo y la vainilla
  6. Agrega Harina Blanquita en tres (3) adiciones y la Leche Parmalat en 2 adiciones, de manera alternada.
  7. Empezando por sólido y terminando con sólido.
  8. Llevar al horno por 20 minutos si son cupcakes o por 40-45 minutos si es un molde.
  9. El bizcocho estará listo cuando al realizar al prueba del palillo salga limpio y sin residuos.
  10. Cuando retire del horno hacer hoyitos con ayuda de un tenedor o cuchillo.
  11. Glasear con el syrup de Nutella y la leche condensada.
  12. El syrup será absorbido por el Red Velvet (receta a continuación).
  13. Decorar con el frosting (receta a continuación).
  14. Procedimiento Topping:
  15. Para el topping combina ½ taza de Nutella con 3 cucharadas de crema para batir, así de esta formar aligerar un poco la textura de la Nutella.
  16. Colocar en la batidora 2 tazas de crema.
  17. Cuando empiece a hacer picos agregar azúcar pulverizada en forma de lluvia.
  18. Dejar batir hasta lograr picos fuertes.
  19. A mano y con movimientos envolventes incorporar la Nutella.
  20. Esparcir sobre el bizcocho.