Red velvet glutenfree

ingredienti

persone

8

Sale

0.5 teaspoons

Uova

3 unit

Estratto di vaniglia, senza alcol

1 teaspoon

Aceto di mele

1 spoon

Bicarbonato di sodio

1 teaspoon

Farina di riso

160 grams

Fecola di patate

60 grams

Amido di mais o maizena

30 grams

Burro

110 grams

Zucchero bianco

300 grams

Colorante alimentare

20 grams

Yogurt da latte intero

250 grams

Formaggio spalmabile Philadelphia

300 grams

Cioccolato bianco

225 grams

Cacao amaro

8 grams

Zucchero a velo

75 grams

Red velvet glutenfree

Red velvet glutenfree

pronta in

2 ore 15 minuti

difficoltà

categoria

Dolci
da Nord America

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con uova con lattosio

Foto Ricetta Red velvet glutenfree

His Majesty Velvet Red, in all its goodness maxima also gluten-free.

Foto preparazione Red velvet glutenfree

step 1

In a bowl, mix the thin rice flour, potato starch, cornstarch, salt and cocoa.
Foto preparazione Red velvet glutenfree

step 2

In another bowl, fit for 2-3 min softened butter. Now add sugar and still fit for another 3 min. For one at a time, add eggs.
Foto preparazione Red velvet glutenfree

step 3

In a third bowl, mix the yogurt with the red food coloring instead gel, but the others are fine.
Foto preparazione Red velvet glutenfree

step 4

Add the yogurt mixture to the butter-sugar-egg, and alternate it with the act of flour.
Foto preparazione Red velvet glutenfree

step 5

Continue to edit and add the vanilla extract.
Foto preparazione Red velvet glutenfree

step 6

Apart combine vinegar and baking soda, stir briefly and incorporate it into the mixture.
Foto preparazione Red velvet glutenfree

step 7

Divide the dough into three 20cm cake tins and bake at 175 degrees for about 30 min.
Foto preparazione Red velvet glutenfree

step 8

For the frosting, mix with the whisk the cream cheese with sugar icing not vanilla
Foto preparazione Red velvet glutenfree

step 9

Apart from the microwave to melt white chocolate, by setting a low temperature and for a few minutes at a time. When it is soft, stir with a spoon to remove any lumps.
Foto preparazione Red velvet glutenfree

step 10

Add the chocolate to cheese and mount to mix well.
Foto preparazione Red velvet glutenfree

step 11

Alternate the layers of cake with frosting, cover with the same and decorate as desired.

fabbisogno giornaliero (per persona)

Main +

Calories 709.51 kcal n.d.

Fat 34.65 g n.d.

Carbohydrates 93.8 g n.d.

Protein 10.13 g n.d.

Fibers 1.38 g n.d.

Water 50.62 g n.d.

Ashes 2.17 g n.d.

Sugars 66.12 g n.d.

Starch 0.12 g n.d.

Minerals +

Calcium 117.34 mg n.d.

Sodium 600.81 mg n.d.

Phosphorus 162.73 mg n.d.

Potassium 267.73 mg n.d.

Iron 0.8 mg n.d.

Magnesium 26.9 mg n.d.

Zinc 0.93 mg n.d.

Copper 0.12 mg n.d.

Manganese 0.31 mg n.d.

Selenium 11.96 mcg n.d.

Fluorine 4.37 mcg n.d.

Vitamins +

A 135.63 mcg n.d.

A IU 492.34 IU n.d.

A RAE 137.42 mcgRAE n.d.

B1 0.09 mg n.d.

B2 0.22 mg n.d.

B3 1.07 mg n.d.

B5 0.82 mg n.d.

B6 0.21 mg n.d.

B9 0.0 mcg n.d.

B12 0.48 mcg n.d.

C 0.59 mg n.d.

E 0.86 mg n.d.

B12 added 0.0 mcg n.d.

D 0.65 mcg n.d.

K 3.67 mcg n.d.

Lipids +

Monounsaturated 6.61 g n.d.

Polyunsaturated 1.21 g n.d.

Saturated 20.54 g n.d.

Cholesterol 114.86 mg n.d.

Amino acids +

Phenylalanine 0.3 g n.d.

Isoleucine 0.29 g n.d.

Histidine 0.13 g n.d.

Leucine 0.48 g n.d.

Lysine 0.37 g n.d.

Methionine 0.15 g n.d.

Tyrosine 0.26 g n.d.

Threonine 0.23 g n.d.

Tryptophan 0.06 g n.d.

Valine 0.38 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 2.3 mg n.d.

Theobromine 20.57 mg n.d.

Caricamento Foto Foto passaggio