10

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Red velvet glutenfree

ingredienti

persone

8

Sale iodato

1/2 teaspoon

Uova

3 unit

Estratto di vaniglia, senza alcol

1 teaspoon

Aceto di mele

1 spoon

Bicarbonato di sodio

1 teaspoon

Farina di riso

5.64 oz

Fecola di patate

2.12 oz

Amido di mais o maizena

1.06 oz

Burro

3.88 oz

Zucchero bianco

10.58 oz

Colorante alimentare

0.71 oz

Yogurt da latte intero

8.82 oz

Formaggio spalmabile Philadelphia

10.58 oz

Cioccolato bianco

7.94 oz

Cacao amaro

0.28 oz

Zucchero a velo

2.65 oz

Dolci da Nord America

Red velvet glutenfree

Red velvet glutenfree

vegetariano con uova con lattosio

pronta in

2 ore 15 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

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 707.57 kcal n.d.

Fat 34.65 g n.d.

Carbohydrates 93.92 g n.d.

Protein 10.34 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.

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.

Total choline (Vit. J) 70.75 mg 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.

unsaturated 7.81 g 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