Ingredients
- 1 kg Red Velvet Cake
- 320 g Water
- 300 g Fresh egg
- 100 g Vegetable oil
- 1 package offat-free cream cheese at room temperature
- 3 tablespoons ofunsalted butter at room temperature
- 3 tablespoons topowdered sugar
- 1 tablespoonvanilla extract
- To taste ffresh strawberries
- To your liking vchocolate trails
- To taste gfresh red raspberries
Preparation
For the base
- Pour the whole egg and half the water into the blender jar and add the Red Velvet Cake mix.
- Mix with a paddle attachment for 1 minute on speed 1.
- Blend for 4 minutes on speed 2.
- Add the remaining water and oil. Mix for 1 minute on speed 1.
- Scrape the mixture from the sides of the bowl and beat for 2 minutes on speed 2.
- Pour into a greased baking pan.
- Bake at 175° C for about 30 minutes. Let cool.
For assembly
- Mix the cheese, butter, sugar, and vanilla with a paddle attachment for 1 minute on low speed.
- Continue mixing for 3 minutes on high speed until the mixture is creamy and smooth.
- Spread the frosting evenly over each layer of the cake using a spatula.
- Continue decorating the cake with raspberries, chocolate shavings, and red currants.
- Refrigerate for a couple of hours.
