The video is about a recipe for a classic red velvet cake. The author modified the original recipe by reducing the amount of sugar and butter by almost half, making the cake tastier. The cake is made with kefir, dye, butter, sugar, eggs, flour, cocoa powder, baking powder, and soda. The dough is mixed and then baked in 22-centimeter molds at 170 degrees Celsius for 40 minutes. The cake is then cooled, cut into two layers, and assembled with a cream made from cream cheese, powder, vanilla sugar, and heavy cream. The cake is decorated with crumbs and whipped cream. The author also shows that the cake can be baked in one form, but the crust will be brown and not red. The recipe is recommended for those looking for a good red velvet cake.
Here are the key facts extracted from the text:
1. The recipe is for a modified red velvet cake with reduced sugar and butter.
2. The ingredients should be at room temperature.
3. The cake is baked in 22-centimeter molds with parchment on the bottom and ungreased sides.
4. 260 grams of kefir is needed, with 2 teaspoons of dye added to it.
5. The dye quantity may vary depending on the brand.
6. 120 grams of soft butter, a pinch of salt, 250 grams of sugar, and 1 teaspoon of vanilla sugar are mixed with a mixer.
7. 50 grams of odorless vegetable oil is added to the mixture.
8. Two medium eggs are added to the mixture and beaten for a few minutes.
9. 1 teaspoon of vinegar or lemon juice is added to the mixture.
10. 340 grams of flour, 5 grams of cocoa powder, 1 teaspoon of baking powder, and half a teaspoon of soda are combined separately.
11. The dry ingredients are sifted and added to the wet ingredients, then mixed until a homogeneous dough forms.
12. The dough is distributed into molds, filling them about half full.
13. The cakes are baked in a preheated oven at 170 degrees for 25 minutes under foil, then for another 15 minutes without foil.
14. The total baking time is about 40 minutes.
15. The cakes should spring back in all places and have a dry skewer when inserted.
16. The cakes can be baked in advance and stored in the refrigerator for up to 1 week or in the freezer for about 1 month.
17. The cream is made with 500 grams of cream cheese, 100 grams of powdered sugar, 2 teaspoons of vanilla sugar, and 400 grams of heavy cream.
18. The cream is beaten until fluffy and can be adjusted to taste.
19. The cake is assembled by alternating cake layers and cream, with no need for impregnation.
20. The cake can be decorated with crumbs, whipped cream, or other toppings.
21. The cake weighs 2 kg without decoration and can be frozen if necessary.
22. The recipe can be used to make cupcakes or other variations.