{"id":5918,"date":"2017-04-24T10:00:35","date_gmt":"2017-04-24T08:00:35","guid":{"rendered":"http:\/\/megasilvita.com\/blog\/?p=17532"},"modified":"2026-05-29T12:04:52","modified_gmt":"2026-05-29T10:04:52","slug":"tarta-red-velvet-el-clasico-americano","status":"publish","type":"post","link":"https:\/\/www.megasilvita.com\/blog\/tarta-red-velvet-el-clasico-americano\/","title":{"rendered":"Tarta Red Velvet { el cl\u00e1sico americano }"},"content":{"rendered":"<p>En la reposter\u00eda americana es un cl\u00e1sico por excelencia la tarta Red Velvet.<\/p>\n<p>Por si no sabes que es, es una tarta para los que no les gusta el chocolate muy intenso, una tarta que va entre la vainilla y el chocolate suave..algo con una textura aterciopelada, de ah\u00ed su nombre Red Velvet, terciopelo rojo.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-1.jpg\" rel=\"attachment wp-att-17499\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-17499\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-1.jpg\" alt=\"tarta-red-velvet-1\" width=\"720\" height=\"1080\" \/><\/a><\/p>\n<p style=\"text-align: center;\">{me fascina la nueva colecci\u00f3n <a href=\"https:\/\/www.megasilvita.com\/greengate\/?srsltid=AfmBOoqwhdqlIXZZgQ5zcqGOhWv8sEb56zLfRu85_nopZRkLs8qRzgz3\">Donna White de Green Gate<\/a>..tan alegre!}<\/p>\n<p>Una buena tarta Red Velvet aut\u00e9ntica debe ir con una crema de queso, debe ser as\u00ed, as\u00ed que imag\u00ednate el resultado&#8230;terciopelo y cremoso&#8230;\u00bfpuedes esperar tanto a hacerla??&#8230;.ya lo s\u00e9&#8230;me callo!!!!<\/p>\n<p>\u00a1Si no preparas mi tarta red velvet, te lo vas a perder!<\/p>\n<p>S\u00e9 que me repito como el ajo, pero te aseguro que no miento&#8230;esta tarta es una delicia! yo todas las tartas que publico en mi blog son una delicia! sino de verdad que no las pongo&#8230;las tiro directamente a la basura..y no te creas..algunas que otras van&#8230;<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-2.jpg\" rel=\"attachment wp-att-17500\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17500\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-2.jpg\" alt=\"tarta-red-velvet-2\" width=\"720\" height=\"1080\" \/><\/a><\/p>\n<p>No me lio m\u00e1s, te voy a contar mi receta de red velvet, ver\u00e1s que delicia&#8230;.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"recetas alignnone\" title=\"tarta red velvet\">\n<h2 class=\"titulosrecetas\">Tarta Red Velvet<\/h2>\n<h3 class=\"ingredientesrecetas\"><strong>Para el bizcocho:<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">He usado <a href=\"https:\/\/www.megasilvita.com\/moldes-de-metal\/\">dos moldes de 20 cm<\/a>, aunque se puede preparar <a href=\"https:\/\/www.megasilvita.com\/moldes-de-metal\/\">en 3 de 18 cm<\/a>. Preparar los moldes con <a href=\"http:\/\/www.megasilvita.com\/tienda\/spray-desmoldante-crefino-credin.html\">spray desmoldante<\/a> y una base de<a href=\"https:\/\/www.megasilvita.com\/otras-herramientas\/\"> papel de horno<\/a>. Mientras precalienta el horno a 170\u00baC<\/span><\/p>\n<h3><strong>Ingredientes: <\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">125 gr de mantequilla a temperatura ambiente<\/span><\/p>\n<p><span style=\"font-weight: 400;\">275 gr de <a href=\"https:\/\/www.megasilvita.com\/azucares-y-endulzantes\/\">az\u00facar<\/a><\/span><\/p>\n<p><span style=\"font-weight: 400;\">3 huevos L<\/span><\/p>\n<p><span style=\"font-weight: 400;\">280 gr de harina todo uso<\/span><\/p>\n<p><span style=\"font-weight: 400;\">15 gr de<a href=\"https:\/\/www.megasilvita.com\/cacaos\/\"> cacao en polvo<\/a><\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 cucharadita de <a href=\"http:\/\/www.megasilvita.com\/tienda\/levadura-de-reposteria-300gr-dayelet-es.html\">levadura qu\u00edmica<\/a><\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 cucharadita de<a href=\"https:\/\/www.megasilvita.com\/bicarbonato-de-sodio-100-g-funcakes.html\"> bicarbonato de soda<\/a><\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc cucharadita de sal<\/span><\/p>\n<p><span style=\"font-weight: 400;\">240 gr de buttermilk (preparar con 220 gr de leche entera a temperatura ambiente con 20 ml de vinagre blanco o lim\u00f3n, y esperar unos 10 minutos a que se corte)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 cucharada de <a href=\"https:\/\/www.megasilvita.com\/colorantes-en-gel\/\">colorante en gel rojo<\/a><\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 cucharadita de vinagre<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 cucharadita de <a href=\"https:\/\/www.megasilvita.com\/vainillas\/\">extracto de vainilla<\/a> o <a href=\"https:\/\/www.megasilvita.com\/vainillas\/\">pasta de vainilla<\/a>.<\/span><\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-3.jpg\" rel=\"attachment wp-att-17501\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17501\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-3.jpg\" alt=\"tarta-red-velvet-3\" width=\"720\" height=\"1080\" \/><\/a><\/p>\n<h3><strong>Preparaci\u00f3n del bizcocho:<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Tamizar todos los ingredientes secos: la harina, la levadura, el bicarbonato, la sal y reservar<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Unir todos los ingredientes l\u00edquidos: el buttermilk, el colorante, el vinagre y la pasta de vainilla o extracto.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Batir en la amasadora tipo <a href=\"https:\/\/www.megasilvita.com\/batidoras-amasadoras\/\">Kitchen Aid<\/a> a velocidad media (velocidad 3-4) la mantequilla con el az\u00facar hasta que quede una mezcla esponjosa. (aproximadamente a velocidad 3 durante unos 2 minutos)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A\u00f1adir uno a uno los huevos batiendo bien entre cada incorporaci\u00f3n. (baja la velocidad al 1)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A velocidad 1, ir alternando los l\u00edquidos con los secos, empezando y terminando por los secos.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Repartir la masa en los moldes y hornear durante unos 25 a 30 minutos o hasta que al pincharlo salga limpio. Sacar del horno a enfriar dentro del molde sobre <a href=\"http:\/\/www.megasilvita.com\/tienda\/rejilla-enfriadora-extensible-wilton.html\">una rejilla enfriadora<\/a>, hasta pasados unos 10 minutos, luego desmoldar y envolver en film transparente a\u00fan templado. Dejar reposar m\u00ednimo unas 4 horas antes de rellenar.<\/span><\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-6.jpg\" rel=\"attachment wp-att-17504\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17504\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-6.jpg\" alt=\"tarta-red-velvet-6\" width=\"720\" height=\"1080\" \/><\/a><\/p>\n<h2 class=\"ingredientesrecetas\"><strong>Crema de queso <\/strong><\/h2>\n<h3><strong>Ingredientes para rellenar y cubrir la tarta<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">250 gr de mantequilla a temperatura ambiente<\/span><\/p>\n<p><span style=\"font-weight: 400;\">600 gr de<a href=\"http:\/\/www.megasilvita.com\/tienda\/azucar-polvo-icing-sugar-kelmy-1kg.html\"> az\u00facar icing sugar<\/a><\/span><\/p>\n<p><span style=\"font-weight: 400;\">250 gr de queso crema tipo philadelphia<\/span><\/p>\n<p><span style=\"font-weight: 400;\">3 cucharadas de leche entera o semidesnatada (opcional)<\/span><\/p>\n<h3><span style=\"font-weight: 400;\"><br \/>\n<\/span><strong>Preparaci\u00f3n:<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Batir con la pala de la amasadora a velocidad baja al principio para que no salte el az\u00facar y luego subir a velocidad media (vel 3) la mantequilla con el az\u00facar. Si ves que est\u00e1 muy seco y no monta, a\u00f1adir aqu\u00ed la leche en la cantidad deseada (sin pasarse de las cucharadas que te recomiendo)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Una vez bien montado y esponjoso (puede tardar como unos 2 minutos o 3) a\u00f1adir a velocidad 1 el queso crema y subir la velocidad a 2-3 e integrar. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Si lo bates m\u00e1s se pondr\u00e1 m\u00e1s denso.<\/span><\/p>\n<p class=\"ingredientesrecetas\">Montaje de la tarta<\/p>\n<p>He elegido esta vez una decoraci\u00f3n m\u00e1s r\u00fastica, tan solo he rellenado las capas con la crema y cubierto por los bordes ligeramente dejando ver el bizcocho, estilo naked cake tan de moda.<\/p>\n<p>Arriba he hecho una flor, con una boquilla ancha, <a href=\"https:\/\/www.megasilvita.com\/boquillas-boquillas-especiales-y-mangas\/\">la boquilla n\u00ba 2A<\/a> y con una <a href=\"https:\/\/www.megasilvita.com\/espatulas-y-alisadores\/\">esp\u00e1tula<\/a> tirando hac\u00eda el centro.<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p>Es una tarta muy sencilla, y super mega deliciosa<\/p>\n<p>\u00bfTe animas a sorprender con su interior rojo rojo a tus m\u00e1s queridos comensales?<\/p>\n<p>F\u00edjate por Dios que pedazo de corte madre del amor hermoso&#8230;.<\/p>\n<p><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-4.jpg\" rel=\"attachment wp-att-17502\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-17502 size-full\" title=\"tarta red velvet\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2017\/04\/tarta-red-velvet-4.jpg\" alt=\"tarta red velvet\" width=\"720\" height=\"1080\" \/><\/a><\/p>\n<p>Si, si&#8230;.es tan esponjoso como lo ves&#8230;o m\u00e1s!!!!<\/p>\n<p>Ver\u00e1s que delicia la textura. No puedes dejar de prepararla..y prometo ense\u00f1arte pronto como la he decorado..estoy preparando un mini video para que veas que f\u00e1cil.<\/p>\n<p>\u00a1Besos rojos de amor y disfruta!<\/p>\n<p>Silvia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En la reposter\u00eda americana es un cl\u00e1sico por excelencia la tarta Red Velvet. Por si no sabes que es, es una tarta para los que no les gusta el chocolate muy intenso, una tarta que va entre la vainilla y el chocolate suave..algo con una textura aterciopelada, de ah\u00ed su nombre Red Velvet, terciopelo rojo. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[202,165,40,1,38],"tags":[],"class_list":["post-5918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buttercream","category-layer-cakes","category-recetas","category-sin-categoria","category-tartas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tarta Red Velvet Tradicional, Jugosa y F\u00e1cil | Megasilvita<\/title>\n<meta name=\"description\" content=\"Tarta red velvet tradicional y jugosa. 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