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(Red) White Velvet Cake
70 gram egg whites (about 2 large eggs)
125 gram (1,25 deciliter) milk
½ teaspoons vanilla
½ teaspoon almond aroma / essence
150 gram (2,5 deciliter) flour (plain)
170 gram (2 deciliter) sugar
2 teaspoons baking powder
1 pinch salt
85 gram butter, softened
Red food coloring
Preheat oven to 175°C (350°F)
In a small bowl, whisk together egg whites, milk and vanilla. Set aside.
In a large mixing bowl, combine flour, sugar, baking powder and salt. Add the soft butter and mix on low speed. Add 1/3 of the eggmixture and mix until well combined. Repeat twice.
Divide the batter into 5 bowls. Stir and pour into 6-inch cake pans (about15 cm). Bake in the oven for about 15 minutes or until a cake tester inserted into the center of each cake comes out clean
Maple Syrup Cream Cheese Frosting
200 g butter, softened
3,5 dl icing sugar
400 g cream cheese
50 g sour cream
1 tsk vanilla aroma /essence
2 msk maple syrup
Beat the butter in a large bowl for a couple of minutes. Add the icing sugar and mix until it’s nearly white and fluffy (up to 10 minutes). Now add the cream cheese and continue to whisk on a low speed. When well combined add sour cream, vanilla and maple syrup. Continue to whisk until smooth and spreadable consistency.
2,5 dl sugar
1,25 dl white syrup or corn syrup
0,5 dl boiling water
A few drops of red food coloring
Insert craft sticks into the apples.
Combine sugar, syrup and boiling water in a saucepan over medium-high heat. Without stirring, wait until the mixture reaches 155 degrees Celcius (310 degrees Farenheit). Remove from heat and stir in the food coloring.
Dip the apples in the syrup and place them on lightly greased baking sheets. Be careful, the syrup is extremely hot. Wait until they’ve cooled before moving them.