Red Velvet Cake Revisited  

Red Velvet Cake Revisited
Pastry Chef Mindy Segal of HotChocolate – Chicago, IL
Adapted by
Yield: 12 Servings


Raspberry Syrup:
2 pints raspberries or 1 package frozen raspberries
1 pint La Choulette "Framboise" French raspberry ale
1½ cups granulated sugar

Red Velvet Cake:
2½ cups all-purpose unbleached flour 
1 teaspoon baking soda                           
2 tablespoon cocoa powder                            
2 teaspoon salt
½ cup La Choulette "Framboise" French raspberry ale 
2 drops red food coloring
Vegetable oil spray
1½ cups vegetable or canola oil
1½ cups cane sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature

Zingerman’s Cream Cheese Ice Cream:
1 quart whole milk
1 quart high butterfat cream
25 egg yolks
14 ounces cane sugar
1 to 2 cups Zingerman’s cream cheese
Vanilla extract
La Choulette "Framboise" French raspberry ale
1 tablespoon corn syrup

Vegetable oil spray

Raspberry Consommé and Raspberry Tapioca:
½ cup small pearl tapioca
2 pints raspberries or 1 package frozen raspberries
1 cup sugar
2 tablespoon honey
1 bottle sparkling rosé, or honey wine
1 cup orange juice

Honey Butterscotch:
Heavy cream
Light brown sugar
Dark brown sugar
Clover honey or orange blossom honey
Vanilla extract

Swiss Buttercream:
¾ cup cane sugar
½ cup egg whites
8 ounces softened butter
4 ounces melted white chocolate
¼ teaspoon salt
¼ teaspoon vanilla extract

Cream Cheese Frosting:
8 ounces butter, room temperature
8 ounces cream cheese, room temperature
¾ cup powder sugar
¼ teaspoon vanilla extract
1 tablespoon clover or orange blossom honey
¼ to ½ teaspoon salt

For the Raspberry Syrup:
Macerate the raspberries for 24 hours with the raspberry ale and sugar. After 24 hours, heat the mixture in a heavy bottomed pot over medium heat and cook until the raspberries start to break down and release their juices. Strain the liquid and reserve the pulp. Rinse the pot and add the strained raspberry liquid. Taste and adjust the flavor with more sugar if necessary. Reduce the syrup by half, then cool completely. The syrup should be almost a gel consistency when cool.

For the Red Velvet Cake:
Preheat the oven to 350ºF. Sift the flour, baking soda, cocoa powder, and salt together. In a separate bowl, combine the raspberry ale and food coloring. Reserve both mixtures. To prepare the cake pans or cupcakes, spray 2 8-inch x 2-inch cake pans with vegetable oil base spray and line with parchment paper on the bottom. Spray again. In the bowl of a standing mixer fitted with the paddle attachment, combine the oil and sugar. Add the eggs and vanilla and mix to combine them. Scrape the bowl.

Alternating between the sifted flour mixture and the buttermilk, add the ingredients to the mixing bowl on low speed, making sure you end with the dry ingredients. Scrape the bowl again and add  ¼ cup of the raspberry syrup, and the ale-food coloring mixture. Process the mixture, then scrape the bowl again and mix again until the batter is smooth. Reserve ½ cup of the batter to make the cannoli tuile and divide the rest into into the 2 prepared cake pans and spread evenly. Refrigerate the reserved batter and bake the 2 red velvet cakes for 30 minutes. Check and rotate the cake pans after 15 minutes. Cooking time may vary depending on oven. Keep the oven on when you remove the cakes so that it is ready for the cannoli.

For the Zingerman’s Cream Cheese Ice cream:
Combine the milk and cream in a heavy-bottomed pot over high heat and bring to a boil.Whisk the yolks and sugar together in a mixing bowl. When the milk-cream mixture comes to a boil, pour it over the yolk mixture and whisk to combine. Pour the combination back into the pot and simmer over a high heat, stirring with a heat-resistant spatula until the custard is nappé. Turn the heat off and leave the pot on the stove for 1 minute. Pour the custard into a container and set it over an ice bath to cool. Add the cream cheese to the hot custard and whisk to dissolve it. Chill the mixture in an ice bath until cooled completely. Strain through a fine-mesh sieve and season with the salt and vanilla extract to bring out the flavor. Add the La Choulette "Framboise" French raspberry ale and corn syrup and mix well. Freeze the ice cream base according to the ice cream machine’s specifications. Reserve the processed ice cream in the freezer until ready to use.

For the “Cannoli”:
Spray a Silpat lightly with vegetable spray and spread the reserved cold batter in approximately a 3-inch rectangle. Bake the tuile for 2 to 3 minutes, or until the batter is firm. With an off-set spatula, remove the red velvet rectangle and gently invert it onto a work table. Quickly roll the tuile around a cannoli ring and let harden. Slide the hardened cannoli off the ring.

For the Raspberry Consommé:
Soak the tapioca in a quart of cold water and reserve. Combine the reserved raspberry pulp from the raspberry syrup with the fresh or frozen raspberries, sugar, honey, wine, and orange juice in a large heavy-bottomed pot over medium heat. When the raspberries have broken down and released their juices and flavor, turn the heat off and let sit for 30 minutes. Strain the raspberries through a chinois first and then through a cheesecloth-lined chinois. Reserve the solids for later use. The liquid should be very clear and red.

Strain the tapioca and rinse it with cold water. Put the tapioca in a small pot and cover with cold water. Bring to a boil, then strain and rinse the tapioca in cold water again. Put the tapioca in a mixing bowl and add enough consommé to dye the tapioca red. Reserve until ready to use.

For the Honey Butterscotch:
Slightly warm the heavy cream. In a heavy-bottomed pot, combine the sugars, honey, butter, salt, and vanilla. Place the pot over a medium heat. Mix them thoroughly and boil for 1 minute. Add the warmed cream slowly and reduce after each addition. Reduce a little bit more and adjust seasoning with the vanilla and salt.

For the Swiss Buttercream:
Heat the sugar and egg whites over a double boiler until the sugar dissolves into the egg whites and is hot to the touch. Remove the sugar-egg mixture from the double boiler, wipe the condensation from the bottom of the bowl and place the mixture into a clean, dry standing mixer bowl. With a whip attachment, whisk the egg whites and sugar on high speed until cool and tripled in volume. The mixture should resemble a stiff meringue. Reduce the speed to medium, and add the butter in small handfuls until the mixture comes together and looks smooth. Scrape the bowl continuously to bring the mixture together. Add the white chocolate, salt, and vanilla extract, and mix to combine. Reserve the finished buttercream to add to the cream cheese frosting later.

For the Cream Cheese Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth, then add the cream cheese and cream until smooth again. Scrape the bowl, then cream the sugar into the butter mixture until smooth and fluffy. Add the vanilla, honey, salt, and Swiss buttercream and combine thoroughly. The frosting should be balanced and slightly salty. Keep it at room temperature until you are ready to frost the cake.

To Assemble and Serve:
Combine the tapioca and consommé and warm slightly. With a 3-inch cutter, punch a circle out of one of the 8-inch red velvet cakes. Cut the 3-inch cake horizontally into two layers. With the cannoli ring cutter, cut a hole in the center of one layer. Put the other cake layer (without the hole), in the center of the serving bowl and place the 3-inch circle ring over the cake. Fill with 1-inch of ice cream, packing it down. Remove the ring and place the other piece of cake with the hole in it on top. Put the cannoli tuile in the center hole and fill with 1 tablespoon of the honey butterscotch. Garnish with 1 spoonful of cream cheese frosting to create the look of a finished cupcake. Pour the warmed tapioca consommé into the bowl.