Red Velvet Dessert with Cream Cheese and Hibiscus Jelly
Red velvet is probably one of my favourite cakes. I love the texture and deep colour of the sponge. I tried to find some information on how and where this cake originated but only found a couple of urban legends with no clear facts about cake’s history. One thing I realised is don’t limit yourself to just red velvet cake, instead try red velvet cupcakes, muffins, rolls or… Red Velvet Dessert with Cream Cheese and Hibiscus Jelly!
1 hr 5 min
1 hr 5 min
Ingredients for Cake
- 130g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 15g Cocoa Powder
- Pinch of Salt
- 120ml Vegetable Oil
- 150g Golden Caster Sugar
- 1 Large Egg
- 1 tbsp Red Food Colouring
- 1/3 tsp Vanilla
- 50ml Freshly Brewed Coffee
- 120ml Buttermilk
- 1 tsp Vinegar
Ingredients for Jelly
- 500ml Strong Hibiscus Tea
- 50g Sugar
- 3 tbsp Agar Agar Flakes
Ingredients for Cream Cheese
- 60g Butter at Room Temperature
- 120g Icing Sugar
- 250g Cream Cheese
- ½ tsp Vanilla
- Pinch of Salt
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- First of all, let’s make the jelly as it will have to set in a fridge for at least 4h or ideally overnight.
- In a medium size pan bring to the boil strong hibiscus tea, add sugar and agar-agar flakes and simmer for couple of minutes until sugar and flakes dissolve. I put 3 tbsp of agar-agar flakes but because of acidity level in hibiscus tea sometimes you might need to add a little extra. If your jelly doesn’t start to set in half an hour while cooling, bring it to the boil again and add an extra tbsp of agar-agar flakes.
- Pour the liquid into a flat tray (baking tray or something similar) and cool it down before putting in a fridge to set.
- Now we can start with a sponge. Preheat the oven to 180C or 350F degrees.
- Grease and line with parchment paper Swiss roll tin.
- Sift the flour, salt bicarbonate of soda and cocoa powder into a large bowl and set aside.
- Next pour the oil into a large bowl, add sugar and gently beat together with a hand mixer until pale.
- Add the eggs one at a time and mix in the food colouring and vanilla.
- Spoon in 1/2 of the sifted flour mixture and mix well
- In a separate bowl mix together the cooled coffee, buttermilk and vinegar. Add it to the cake mixture.
- Finally, fold in the rest of the flour mixture and mix well.
- Pour the cake mixture into the Swiss roll tin and bake in the oven for 35min or until coked and skewer comes out clean.
- While the cake is baking make the cream cheese filling. In a large bowl combine the butter and icing sugar until light fluffy and fully combined.
- Fold the cream cheese vanilla, and pinch of salt in the mixture and mix well.
- Now when everything is ready let’s assemble the dessert. With a cookie cutter cut the circles of sponge and jelly. Start to layer your glass with sponge then jelly and then cream cheese. Repeat until the glass is full and decorate with some fresh blueberries. Put in a fridge for 30 min before serving.
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