multicolored tagliatelle with fresh sauce
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Red velvet
ingredients
servings
8
Type 0 wheat flour
330 oz
Various seed oil
300 oz
Eggs
2 unit
Bicarbonate
2 teaspoons
Iodized salt
1 pinch
Vanilla extract
1 teaspoon
Bitter cacao
2 teaspoons
White vinegar
1 spoon
Food colouring
to taste
Philadelphia spreadable cheese
250 oz
Butter
300 oz
White sugar
200 oz
Icing sugar
200 oz
Desserts from Italy
Red velvet
Red velvet
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Now, for some time now, it is not without a birthday at home dellOrso #redvelvet: Red like passion, soft and velvety, this was my red velvet for my father's birthday. The recipe is American and I made my lho adding a pinch of my Sicily.
preparation
step 1
Beat in a planetary or with the electric whisk 2 eggs and the oil by adding vinegar and red color usually suffice 2/3 teaspoons
step 2
Continue to beat until you have a deep red liquid. Now gradually add powdered ingredients incorporating everything, so you will not get a smooth and homogeneous.
step 3
For the Frosting mix everything together in a bowl: philadelphia, vanilla, butter and powdered sugar, working with a spoon once mixed everything well preserved in the refrigerator for a few hours
step 4
Grease 2 aluminum mold of 10 cm diameter, pour the contents and put in a preheated oven 180gradi for 30/35 minutes the toothpick test will help you to see if cooked
step 5
Once baked you wash your cool a few hours. Remove the upper crust with a knife and crumble by holding aside for decoration.
step 6
Once I covered the cake I put the crumbs of the mix.
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