Susan Wassenaar
Red Velvet Parfait's
prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Cake Portion:
5 eggs
3/4 cup brown sugar
1 and 1/2 teaspoons vanilla extract
1/4 cup butter, melted
2 to 4 drops of red gel food colour
3/4 cup flour
6 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch of salt
For the Icing Filling (between the cake layers):
3 cup confectioners' sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 tablespoons heavy cream
Pinch of salt
For the Whipped Cream Topping:
1 cup heavy cream
2 tablespoons sugar
For the Garnish:
White chocolate
Any little Christmas sprinkles or candies
Instructions
For the Cake Portion:
Preheat your oven to 350 degrees F.
Spray cookie sheet (or sheets depending on the size of yours) with non stick spray, then line with parchment paper and spray again. Set aside.
Place a small sauce pot of water on the stove and bring to a simmer.
In your stand mixer whisk together the eggs, sugar, vanilla, and melted butter for 1 to 2 minutes, mixture should be combined well.
Transfer mixture to a glass bowl and place over the simmering water on the stove (set aside the mixing bowl as you'll need it again).
Add the food colouring to the bowl. (Remember the colour isn't going to be dark yet, it will look pink until you add the dry ingredients later. The cocoa is what turns it dark red.)
Whisk while cooking until the sugar dissolves.
Transfer the mixture to the mixing bowl again and place back on the stand mixer.
Now whisk until light and fluffy, this should take about 6 minutes.
In a medium sized bowl whisk together the flour, cocoa powder, baking powder and salt.
Add the flour mixture slowly to the mixer and only allow it to mix long enough to incorporate the dry ingredients.
If using one big cookie sheet (I have one of those massive ones, if yours are small use two) pour it all on the sheet and smooth it out. If using two sheets divide the dough and spread evenly over both cookie sheets.
Place sheet, or sheets, in oven and bake for about 12 to 14 minutes.
Allow to cool and break into small pieces for the parfaits.Set aside.
For the Icing Filling (between the cake layers):
In a stand mixer combine sugar and butter , whisk on low speed until well blended.
Now increase speed to high and whisk for about 3 minutes. At this point it should be fluffy.
Now add the vanilla, cream, and salt. Whisk for another minute.
Set aside until your ready to stack the parfaits.
For the Whipped Cream Topping:
In a stand mixer combine the heavy cream and sugar, whisk on low to start then increase to high until the whipping cream is fluffy.
Transfer to piping bag if desired. If not you can spoon the cream over top.
For the Garnish:
Use a peeler to shave some chocolate pieces, or zest some. You can do this in advance or right over the top when the dessert is ready.
Putting it all together:
In 4 parfait glasses add one layer of cake on the bottom.
Now add the icing over top. Press down a bit with a spoon.
Add another cake layer.
Now add the whipping cream layer.
Garnish with some pizazz!
Serve with a big old "they'll never know I screwed up and this was suppose to be a cake roll" smile!
prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Cake Portion:
5 eggs
3/4 cup brown sugar
1 and 1/2 teaspoons vanilla extract
1/4 cup butter, melted
2 to 4 drops of red gel food colour
3/4 cup flour
6 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch of salt
For the Icing Filling (between the cake layers):
3 cup confectioners' sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 tablespoons heavy cream
Pinch of salt
For the Whipped Cream Topping:
1 cup heavy cream
2 tablespoons sugar
For the Garnish:
White chocolate
Any little Christmas sprinkles or candies
Instructions
For the Cake Portion:
Preheat your oven to 350 degrees F.
Spray cookie sheet (or sheets depending on the size of yours) with non stick spray, then line with parchment paper and spray again. Set aside.
Place a small sauce pot of water on the stove and bring to a simmer.
In your stand mixer whisk together the eggs, sugar, vanilla, and melted butter for 1 to 2 minutes, mixture should be combined well.
Transfer mixture to a glass bowl and place over the simmering water on the stove (set aside the mixing bowl as you'll need it again).
Add the food colouring to the bowl. (Remember the colour isn't going to be dark yet, it will look pink until you add the dry ingredients later. The cocoa is what turns it dark red.)
Whisk while cooking until the sugar dissolves.
Transfer the mixture to the mixing bowl again and place back on the stand mixer.
Now whisk until light and fluffy, this should take about 6 minutes.
In a medium sized bowl whisk together the flour, cocoa powder, baking powder and salt.
Add the flour mixture slowly to the mixer and only allow it to mix long enough to incorporate the dry ingredients.
If using one big cookie sheet (I have one of those massive ones, if yours are small use two) pour it all on the sheet and smooth it out. If using two sheets divide the dough and spread evenly over both cookie sheets.
Place sheet, or sheets, in oven and bake for about 12 to 14 minutes.
Allow to cool and break into small pieces for the parfaits.Set aside.
For the Icing Filling (between the cake layers):
In a stand mixer combine sugar and butter , whisk on low speed until well blended.
Now increase speed to high and whisk for about 3 minutes. At this point it should be fluffy.
Now add the vanilla, cream, and salt. Whisk for another minute.
Set aside until your ready to stack the parfaits.
For the Whipped Cream Topping:
In a stand mixer combine the heavy cream and sugar, whisk on low to start then increase to high until the whipping cream is fluffy.
Transfer to piping bag if desired. If not you can spoon the cream over top.
For the Garnish:
Use a peeler to shave some chocolate pieces, or zest some. You can do this in advance or right over the top when the dessert is ready.
Putting it all together:
In 4 parfait glasses add one layer of cake on the bottom.
Now add the icing over top. Press down a bit with a spoon.
Add another cake layer.
Now add the whipping cream layer.
Garnish with some pizazz!
Serve with a big old "they'll never know I screwed up and this was suppose to be a cake roll" smile!
