Flamingo Pink Velvet Cake with Strawberry Rhubarb Compote

Ingredients

Pink Velvet Cake

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 1 tablespoon clear imitation vanilla extract
• 2 eggs
• 3 egg yolks
• 3 cups minus 2 tablespoon all-purpose flour
• 2 tablespoon cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup and 2 tablespoon sour cream
• 1 cup whole milk
• 3 tablespoons freeze-dried strawberry powder

Strawberry Rhubarb Compote

• 1 cup (100g) rhubarb, trimmed and chopped
• 1 cup (145g) strawberries, chopped
• 1/3 cup sugar
• 2 teaspoon vanilla extract
• 1 tablespoon unsalted butter

Vanilla Swiss Meringue Buttercream

• 4 egg whites
• 1 cup granulated sugar
• 1 cup unsalted butter, cubed, at room temperature
• 1 tablespoom vanilla extract

Instructions

Pink Velvet Cake

1. Preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350°F. Grease three 6-inch round cake pans.
2. Whisk together the dry ingredients in a medium mixing basin. Remove from the equation.
3. Combine milk and sour cream in a measuring cup. Remove from the equation.
4. Butter should be creamed in a stand mixer. Beat the butter, sugar, and vanilla together on medium speed until frothy and pale in color.
5. One at a time, add the eggs and egg yolks, making sure each one is fully mixed before moving on to the next.
6. Half of the flour mixture and half of the milk mixture should be added. Mix on low speed until barely combined.
7. Mix in the other ingredients until they’re barely mixed.
8. Fold in the freeze-dried strawberry powder gently. To obtain a pink marbling look, do not fully combine the ingredients.
9. Pour the batter into the cake pans that have been prepared. Preheat oven to 350°F and bake for 34–36 minutes, or until a wooden pick inserted in the center comes out clean.
10. Cool for about 15 minutes on a wire rack before removing cakes from pans to cool fully.

Strawberry Rhubarb Compote

1. Melt the butter in a large medium pot over medium heat.
2. Add the other ingredients to the pan once the butter has melted. Allow to cook for 2 minutes, undisturbed.
3. Stir gently and heat, stirring periodically, until the rhubarb is soft and the juices have thickened (10 to 15 minutes).
4. Remove the compote from the heat and set it aside to cool.

Vanilla Swiss Meringue Buttercream

1. Add the egg whites and granulated sugar to the bowl of a stand mixer and beat gently by hand.
2. Fill a sauce pan halfway with water and put to a low simmer. To make a double-boiler, place the mixer bowl with the egg white mixture on top. The water should be kept at a low simmer and not touch the bowl’s bottom.
3. Heat the egg white mixture, stirring constantly, until the sugar has dissolved.
4. Return the bowl to the stand mixer once all of the sugar gas has been dissolved.
5. Beat the mixture on high speed for 7–8 minutes using the whisk attachment on the mixer. This will result in a gleaming, medium-firm meringue. The meringue should be close to room temperature at this time.
6. Begin adding the butter a couple cubes at a time, with the paddle attachment attached and the mixer speed set to low. Add a couple additional cubes of butter once the previous addition has been absorbed. Continue until all of the butter is incorporated.
7. After the butter has been thoroughly combined, add the vanilla essence.
8. Increase the mixer’s speed to medium and continue mixing until the mixture is velvety smooth.

Source: Constellation Inspiration

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