farawayvillage
Mountain Village Layered Red Velvet Tower, Traditional Cold Citrus & Mint Lemonade
This indulgent layered cake features vibrant red sponges paired with a rich cream frosting, creating a centerpiece that is as visually stunning as it is delicious.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
- ●pan
- ●oven
📝 Preparation Steps
1
Prepare the Batter Base: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale and doubled in volume.
2
Incorporate Liquids: Whisk in the thick yogurt (or kefir) and the sunflower oil until the mixture is smooth and well-emulsified.
3
Color and Lift: Sift in the red coloring powder, baking powder, and baking soda. Whisk thoroughly until the batter achieves a uniform, deep red hue.
4
Add Flour: Gradually fold in the all-purpose flour in three stages. Mix gently with a whisk or spatula to ensure no lumps remain while keeping the batter aerated.
5
Bake the Layers: Grease several thin round cake pans. Pour a thin layer of batter into each (about 1.5 cm thick). Bake in a preheated oven at 180°C for 12–⏱️ 15 minutes, or until a skewer comes out clean. Repeat until all batter is used.
6
Make the Frosting: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. Slowly pour in the condensed milk while continuing to whip until stiff peaks are achieved.
7
Assemble the Tower: Place the first cake layer on a serving base (or a vertical spit as shown in the tradition). Spread a generous layer of cream over the top. Repeat the process, stacking the layers until the tower is complete.
8
Final Decoration: Coat the entire exterior of the cake with a thin "crumb coat" of cream. Take one spare cake layer and crumble it into fine red dust. Press these red crumbs all over the sides and top of the cake until it is fully covered in a velvet texture.
9
Extract the Zest: Thoroughly wash the citrus. Grate the zest of 2 oranges and 2 lemons into a small bowl. Rub the sugar into the zest with your fingers to release the essential oils.
10
Juice the Fruit: Squeeze the juice from all the oranges and lemons. Strain to remove seeds but keep some pulp if desired.
11
Muddle the Mint: Place the mint sprigs into a large glass jar. Pour the sugar-zest mixture over the mint and lightly muddle to bruise the leaves.
12
Infuse and Combine: Pour the fresh citrus juice into the jar. Add 2 liters of cold water and stir vigorously until the sugar is completely dissolved.
13
Chill: Let the lemonade sit in the refrigerator for at least ⏱️ 30 minutes to allow the flavors to meld. Strain the mixture into a clean pitcher or bottles and serve over ice.
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