Red Velvet Cake

Ingredients

• 250 g butter
• 5 eggs
• 250 g sugar
• 5 tbsp milk
• 200 ml currant syrup or another red syrup
• 500 g flour
• 1 packet baking powder
• butter (for the pan)
• 1 vanilla pod
• 300 ml milk
• 3 egg yolks
• 75 g sugar
• 3 tsp cornstarch
• 200 ml heavy cream (at least 30% fat)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Cream the butter, then gradually add the eggs, sugar, milk, and currant syrup, mixing well. Sift the flour with the baking powder over the butter mixture and fold in gently. Pour the batter into a greased springform pan, spread smoothly, and bake for 45-50 minutes, checking with a skewer.

2. 2.

   For the cream, split the vanilla pod lengthwise and scrape out the seeds. Boil the seeds and pod with the milk in a small pot. Remove from heat and discard the pod. Whisk the egg yolks with sugar until creamy, then fold in the cornstarch. Slowly stir the warm milk into the yolk mixture, then pour the vanilla‑yolk‑milk back into the pot. Cook over low heat, stirring constantly until thickened—do not let it boil!

3. 3.

   Cover the vanilla cream with foil to prevent a skin from forming and allow it to cool. Whip the cream stiffly and fold it into the cooled vanilla cream. Remove the finished cake from the oven, let it rest briefly, carefully lift it out of the pan, and let it cool completely. Slice horizontally once. Place the lower layer on a cake stand and spread a thin layer of vanilla cream. Set the top layer on and press lightly. Cover the entire cake with the remaining vanilla cream in a loose, wavy pattern and refrigerate for about an hour.