Miscela per red velvet

cuored mixture for red velvet gredients of the preparation: sugar, rice flour, corn starch, humectant: sorbitols, emulsifiers: pliglyceric esters of fatty acids, polyoxyethyl monooleate - and sorbitan, cocoa 1.5%, raising agents: diphosphates, sodium arbonates, acidity regulator: gluconodeltalat - one, thickeners: guar gum, carboxymethyl cellulose odic, flavorings, salt, coloring: mealybug, may contain milk blinds, eggs, soy and nuts, fresh gredients to add: 140 g of butter, 3 eggs for optimal leavening, we recommend that all ngredients are at room temperature), preparation empo: 10 minutes, cooking empo: about 50 minutes, what is needed: electric mixer, bowl, a cake mold 18/20 cm in diameter, preparation: pour into a bowl the mixture for red velvet, and add 140g of soft butter (or 140 g of seed oil) and the eggs, mix the ingredients with the electric mixer for a few minutes, until you get a smooth and homogeneous mixture, pour the dough into the mold previously buttered or oiled, and cook for about 550 minutes in the preheated oven at 160 ° c if ventilated, or at 170°c with a static oven, once ready, let it cool, cottima enjoyed alone or stuffed with cheese cream, cream cheese ingredients: 300 g cream cheese, 200 g mascarpo - ne, 70 g icing sugar, 200 g cream, preparation: work the mascarpone with the vegetable cheese that are creamy ngete, very imp