RED VELVET CAKE (NO OVEN BAKED) #redvelvet #Recipe #food #cake #nobake #foodtiktok #tiktokfood #fy #fyp #foryou #foryoupage RED VELVET BATTER 3 eggs (m) 200 g granulated sugar 8 g vanilla sugar pinch of salt 125 ml sunflower oil 175 ml buttermilk red gel food coloring 210 g all-purpose flour 10 g cocoa powder 7 g baking soda 7 ml vinegar CREAM 250 g mascarpone 50 g granulated sugar 8 g vanilla sugar (1 sachet) 16 g cream stiffener 500 ml heavy cream Break the eggs into a deep bowl. Add the sugar, vanilla sugar, and salt. Mix until it turns light yellow. Add the sunflower oil and mix until well combined. Add the buttermilk and the gel food coloring. Mix for 30 seconds. Sift the flour and cocoa powder into the bowl. Mix until smooth. In a separate bowl, combine the baking soda and vinegar. Mix well and add it to the red velvet batter. Fold the mixture into the batter. Divide the batter into three parts (280 grams of batter per cake). Heat a frying pan over medium heat (induction level 5). Grease it well and place a sheet of parchment paper on it. Add the red velvet batter and spread it evenly. Cook covered for 7-10 minutes. Repeat this process with the remaining batter. Allow the red velvet cake to cool. In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipped cream stabilizer. Mix well. Gradually add the unwhipped heavy cream and mix until the filling forms stiff peaks. Transfer the filling to a piping bag and refrigerate for a while. Take a layer of cake and place it on a cake board. Pipe a layer of cream onto the cake and spread it evenly. Place another layer of cake on top. Pipe another layer of cream and spread it well. Place the final cake layer on top. Pipe cream on top and spread it evenly over the red velvet cake, including the sides. Decorate the red velvet cake as desired. Pipe a dollop of filling on top and garnish with red velvet crumbs. Cut the red velvet cake into beautiful slices. - @kookmutsjes