{"id":6132,"date":"2016-02-12T18:56:43","date_gmt":"2016-02-12T17:56:43","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=6132"},"modified":"2019-08-29T18:59:54","modified_gmt":"2019-08-29T16:59:54","slug":"cake-red-velvet","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/cake-red-velvet\/","title":{"rendered":"Recette de cake red velvet (g\u00e2teau velours rouge)"},"content":{"rendered":"<p>Le <strong>cake red velvet<\/strong>\u00a0(g\u00e2teau velours rouge) est un g\u00e2teau \u00e0 \u00e9tages originaire du sud des \u00c9tats Unis. Il se compose d\u2019une g\u00e9noise au chocolat color\u00e9e en rouge et d\u2019un gla\u00e7age fait \u00e0 partir d\u2019un roux ou de fromage \u00e0 tartiner. Non seulement il est tr\u00e8s joli, mais il est aussi d\u00e9licieux.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6133\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake_1.png\" alt=\"Red velvet cake\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake_1.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake_1-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake_1-300x200.png 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h2>Voulez-vous savoir comment faire le cake <strong>red velvet<\/strong>\u00a0?<\/h2>\n<p>Faire le <strong>cake red velvet<\/strong>\u00a0est tr\u00e8s simple. Comme particularit\u00e9, la g\u00e9noise ne se fait pas avec de la levure chimique, mais avec du bicarbonate et du vinaigre. Un point important est la qualit\u00e9 du colorant, pr\u00e9f\u00e9rer en gel plut\u00f4t que liquide.<\/p>\n<p class=\"aligncenter size-full wp-image-6135\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6135\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake_2.png\" alt=\"Red velvet cake\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake_2.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake_2-320x213.png 320w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p class=\"aligncenter size-full wp-image-6135\">Voici la recette :<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake-1.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Red velvet cake\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake-1.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake-1-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake-1-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/02\/red_velvet_cake-1.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/cake-red-velvet\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de cake red velvet (g\u00e2teau velours rouge)<\/h2>\n<span id=\"post-ratings-6132\" class=\"post-ratings\" data-nonce=\"7ebb917d32\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_6132_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(6132, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6132_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(6132, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6132_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(6132, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6132_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(6132, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6132_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(6132, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-6132-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">6-8<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT2H>2 h + repos<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2019-08-29\"><\/time> \n<span itemprop=\"description\" content=\"Comment \u00e9laborer le red velvet cake (g\u00e2teau velours rouge), originaire du sud des \u00c9tats Unis. Des g\u00e9noises rouges au chocolat et creme fromage-chantilly.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<\/ul><b>Pour la g\u00e9noise :<\/b><ul>\n<li itemprop=\"recipeIngredient\">230 g de farine de bl\u00e9 T45<\/li>\n<li itemprop=\"recipeIngredient\">20 g de ma\u00efzena<\/li>\n<li itemprop=\"recipeIngredient\">15 g de chocolat en poudre<\/li>\n<li itemprop=\"recipeIngredient\">300 g de sucre<\/li>\n<li itemprop=\"recipeIngredient\">2 \u0153ufs (calibre gros)<\/li>\n<li itemprop=\"recipeIngredient\">120 g de beurre (<a href=\"http:\/\/chefsimon.lemonde.fr\/articles\/lexique-beurre-pommade\">en pommade<\/a>)<\/li>\n<li itemprop=\"recipeIngredient\">180 ml de yaourt nature (1 pot et demi)<\/li>\n<li itemprop=\"recipeIngredient\">60 ml de lait entier<\/li>\n<li itemprop=\"recipeIngredient\">1 gousse de vanille (ou 1 cuiller\u00e9e \u00e0 caf\u00e9 de concentr\u00e9 de vanille)<\/li>\n<li itemprop=\"recipeIngredient\">1 cuiller\u00e9e \u00e0 caf\u00e9 de vinaigre<\/li>\n<li itemprop=\"recipeIngredient\">1 cuiller\u00e9e \u00e0 caf\u00e9 de bicarbonate<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de sel<\/li>\n<li itemprop=\"recipeIngredient\">3 g de colorant alimentaire rouge en gel<\/li>\n<\/ul><b>Pour le gla\u00e7age :<\/b><ul>\n<li itemprop=\"recipeIngredient\">500 g de fromage \u00e0 tartiner \u00e0 temp\u00e9rature ambiante<\/li>\n<li itemprop=\"recipeIngredient\">330 ml de cr\u00e8me fleurette (30 \u00e0 35 % m. g.)<\/li>\n<li itemprop=\"recipeIngredient\">100 g de sucre glace<\/li>\n<li itemprop=\"recipeIngredient\">1 gousse de vanille (ou 1 cuiller\u00e9e \u00e0 caf\u00e9 de concentr\u00e9 de vanille)<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\"><strong>Pr\u00e9paration de la g\u00e9noise :<\/strong>\n<ol>\n<li itemprop=\"recipeInstructions\">Pr\u00e9chauffer le four \u00e0 175 \u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">Beurrer et fariner 2 moules \u00e0 manqu\u00e9 de 20 cm et placer un cercle de papier sulfuris\u00e9 au fond.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un saladier, r\u00e9unir la farine, la ma\u00efzena, le chocolat en poudre et la pinc\u00e9e de sel. Bien m\u00e9langer, puis tamiser 2 ou 3 fois.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un bol, r\u00e9unir le yaourt et le lait et bien m\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un autre saladier, battre le beurre avec le sucre jusqu\u2019\u00e0 obtenir un m\u00e9lange homog\u00e8ne.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter l\u2019un des \u0153ufs et bien l&rsquo;int\u00e9grer. Ensuite l\u2019autre et bien l\u2019int\u00e9grer.<\/li>\n<li itemprop=\"recipeInstructions\">Parfumer avec les graines de la gousse de vanille ou le concentr\u00e9 de vanille. M\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer le colorant rouge.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter \u00e0 la pr\u00e9paration rouge 4 cuiller\u00e9es \u00e0 soupe du m\u00e9lange de farine et chocolat.<\/li>\n<li itemprop=\"recipeInstructions\">Verser la moiti\u00e9 du lait et yaourt.<\/li>\n<li itemprop=\"recipeInstructions\">Battre d\u00e9licatement avec une spatule ou fouet avec des mouvements de bas en haut.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter encore 4 cuiller\u00e9es \u00e0 soupe du m\u00e9lange de farine et chocolat et le reste du lait et yaourt.<\/li>\n<li itemprop=\"recipeInstructions\">Comme pr\u00e9c\u00e9demment, battre d\u00e9licatement.<\/li>\n<li itemprop=\"recipeInstructions\">Finir par ajouter le reste du m\u00e9lange farine et chocolat.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un bol, ajouter la cuiller\u00e9e \u00e0 caf\u00e9 de vinaigre et la cuiller\u00e9e \u00e0 caf\u00e9 de bicarbonate. Laisser r\u00e9agir quelques secondes, puis l&rsquo;incorporer \u00e0 la p\u00e2te \u00e0 g\u00e9noise rouge.<\/li>\n<li itemprop=\"recipeInstructions\">Sans perdre trop de temps, le repartir dans les 2 moules \u00e0 manqu\u00e9 et les enfourner.<\/li>\n<li itemprop=\"recipeInstructions\">Faire cuire pendant 25 \u00e0 30 minutes, faire le test avec en per\u00e7ant le centre avec la lame d\u2019un couteau, celle-ci doit ressortir propre.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser refroidir les g\u00e9noises dans les moules un bon quart d\u2019heure.<\/li>\n<li itemprop=\"recipeInstructions\">S\u00e9parer les g\u00e9noises des parois du moule avec un petit couteau, puis les d\u00e9mouler et enlever le cercle de papier sulfuris\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Les placer sur une grille et laisser refroidir encore une demi-heure.<\/li>\n<li itemprop=\"recipeInstructions\">Envelopper les g\u00e9noises de film plastique et les garder au r\u00e9frig\u00e9rateur pendant au moins 2 heures ou toute une nuit.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\"><strong>Pr\u00e9paration du gla\u00e7age :<\/strong>\n<ol>\n<li itemprop=\"recipeInstructions\">Monter la cr\u00e8me liquide en chantilly. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Fouetter le fromage \u00e0 tartiner pour le ramollir.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer le sucre glace et les graines de vanille et continuer \u00e0 fouetter.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter la cr\u00e8me fouett\u00e9e en 2 ou trois fois. M\u00e9langer d\u00e9licatement avec des mouvements de bas en haut.<\/li>\n<li itemprop=\"recipeInstructions\">Filmer et laisser reposer au r\u00e9frig\u00e9rateur.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\"><strong>Montage :<\/strong>\n<ol>\n<li itemprop=\"recipeInstructions\">Sortir les g\u00e9noises du r\u00e9frig\u00e9rateur et enlever le film plastique.<\/li>\n<li itemprop=\"recipeInstructions\">Couper \u00e0 ras pour les niveler si elles sont bomb\u00e9es.<\/li>\n<li itemprop=\"recipeInstructions\">Couper chaque g\u00e9noise en deux.<\/li>\n<li itemprop=\"recipeInstructions\">Placer l\u2019une des moiti\u00e9s sur l\u2019assiette de pr\u00e9sentation.<\/li>\n<li itemprop=\"recipeInstructions\">Garnir avec de la cr\u00e8me fromage chantilly.<\/li>\n<li itemprop=\"recipeInstructions\">Placer une autre moiti\u00e9 sur la couche de fromage chantilly et continuer \u00e0 monter les \u00e9tages.<\/li>\n<li itemprop=\"recipeInstructions\">Finalement, recouvrir du reste du gla\u00e7age de tous les c\u00f4t\u00e9s. Utiliser une spatule \u00e0 p\u00e2tisserie ou un couteau pour lisser les bords.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Garder au r\u00e9frig\u00e9rateur jusqu\u2019\u00e0 au moment de servir. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Vous pouvez d\u00e9corer le <strong>cake red velvet<\/strong>\u00a0avec de la noix de coco r\u00e2p\u00e9, du coulis de fraises ou framboises, des petits vermicelles en sucre rouge, ou avec des miettes faites \u00e0 partir des parties bomb\u00e9es coup\u00e9es des g\u00e9noises.<\/li>\n<li>La qualit\u00e9 du colorant est importante. Utiliser un colorant qui tient \u00e0 la cuisson, comme par exemple du colorant en gel.<\/li>\n<li>Pour un colorant liquide, ajouter deux cuiller\u00e9es \u00e0 soupe.<\/li>\n<li>D\u00e8s qu\u2019on ajoute le m\u00e9lange vinaigre bicarbonate il faut vite l\u2019incorporer et enfourner les g\u00e9noises.<\/li>\n<li>Si vous n\u2019avez pas deux moules \u00e0 manqu\u00e9 identiques, vous pouvez soit faire qu\u2019une seule g\u00e9noise (qui n\u00e9cessitera un peu plus de temps de cuisson, pour cela v\u00e9rifier la cuisson \u00e0 partir des 30 premi\u00e8res minutes), soit le faire en deux fois (en ajoutant une demi cuiller\u00e9e de vinagre et dune demi-cuiller\u00e9e de bicarbonate \u00e0 chaque fois juste avant d\u2019enfourner).<\/li>\n<li>Avez-vous envie de plus de sucr\u00e9 ? Sur le blog vous trouverez d\u2019autres <strong>recettes de g\u00e2teaux<\/strong>, comme par exemple, le <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/gateau-au-chocolat-et-biere-guinness.html\">g\u00e2teau \u00e0 la bi\u00e8re Guinness<\/a><\/strong> ou le <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/05\/fraisier.html\">traditionnel fraisier<\/a><\/strong>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant vous savez comment pr\u00e9parer le cake red velvet<\/h3>\n<p>Le <strong>cake red velvet<\/strong> est un g\u00e2teau qui se pr\u00eate tr\u00e8s bien \u00e0 la Saint Valentin. Si vous voulez le faire en forme de c\u0153ur, utilisez un moule \u00e0 manqu\u00e9 rond et une autre moule \u00e0 manqu\u00e9 carr\u00e9 puis transformer les g\u00e9noises en c\u0153ur comme expliqu\u00e9 dans <a href=\"https:\/\/www.youtube.com\/watch?v=Zp1gxQbJiXM\">cette vid\u00e9o<\/a>:<\/p>\n<p><iframe loading=\"lazy\" title=\"G\u00e2teau en forme de c\u0153ur\" width=\"570\" height=\"321\" src=\"https:\/\/www.youtube.com\/embed\/Zp1gxQbJiXM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>\u00c0 bient\u00f4t pour une nouvelle recette !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment \u00e9laborer le red velvet cake (g\u00e2teau velours rouge), originaire du sud des \u00c9tats Unis. Des g\u00e9noises rouges au chocolat et creme fromage-chantilly.<\/p>\n","protected":false},"author":1,"featured_media":6138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"red velvet cake","_yoast_wpseo_metadesc":"Comment faire le red velvet cake (g\u00e2teau velours rouge), originaire du sud des \u00c9tats Unis. Des g\u00e9noises rouges au chocolat et creme fromage-chantilly.","footnotes":""},"categories":[848,1062,20],"tags":[834,1063],"class_list":["post-6132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-etats-unis","category-recette","tag-desserts","tag-red-velvet"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de cake red velvet (g\u00e2teau velours rouge)<\/title>\n<meta name=\"description\" content=\"Comment faire le red velvet cake (g\u00e2teau velours rouge), originaire du sud des \u00c9tats Unis. 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