crveno beli kuglof - Red Velvet Marble Bundt Cake

Treća sreća puni šesnaest godina - eto velikog slavlja! Mamin zadatak je da ispeče nekoliko jednostavnih kolača, jer su drugari pomalo probirljivi. Evo jednog takvog - obično neobičnog. Možda nama malo neobičnijeg, jer frosting od krem sira ne koristimo često. Tu bismo naviku mogli i promeniti, jer se radi o veoma ukusnom dodatku na kolače.

Potrebni sastojci:

• 3 šolje brašna
• 2 kašikice praška za pecivo
• 1/2 kašikice soli
• 1 šolja (225 g) putera
• 2 1/2 šolje šećera
• 1/2 šolje grčkog jogurta
• 1 kašika ekstrakta vanile
• 5 velikih jaja
• 1/2 šolje mleka

za crveni deo:

• 1/3 šolje kakaoa
• 5 kašika mleka
• 1 kašika crvene boje za hranu

Za frosting:

• pola šolje (115 g) omekšalog putera
• 240 g krem sira
• četiri šolje šećera u prahu
• 2 kašikice ekstrakta vanile

Rernu zagrejati na 175°C. Podmazati i pobrašnjaviti kalup za kuglof.

Pomešati brašno, prašak za pecivo, sodu bikarbonu i so, pa prosejati.

Puter, jogurt i šećer dobro izmešati mikserom. Umešati i vanilu. Dodavati jedno po jedno jaje. Umutiti i mleko. Smanjiti brzinu miksera, pa umešati i brašno.

Odvojiti 2 i po šolje ove smese pa u nju umešati kakao, mleko i crvenu boju.

Uzeti mericu od četvt šolje, pa ubaciti u kalup dve merice bele smese i, povrt toga jednu mericu crvene. Nastaviti tako dok se sva smesa ne utroši.

Ubaciti u rernu i peći oko sat vremena. Po vađenju iz rerne ostaviti desetak minuta da se prohladi u kalupu, pa prevrnuti da se ohladi u potpunosti.

Za frosting umešati prvo dobro puter i krem sir, pa dodati vanilu i prah šećer.

Ingredients:

• 3 cups cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cups butter 
• 2 1/2 cups granulated sugar
• 1/2 cups non-fat plain Greek yogurt
• 1 tablespoon vanilla extract
• 5 large eggs
• 1/2 cup milk

Red Velvet Swirl:

• 1/3 cups unsweetened cocoa powder
• 5 tablespoons milk
• 1 tablespoon red food color

For Cream Cheese Frosting:

• 1/2 cup butter, softened
• 8 ounces cream cheese
• 4 cups confectioners' sugar
• 2 teaspoon vanilla extract

Preheat oven to 350 F. Grease and flour a 10-15-cup bundt pan. In a medium bowl, whisk together cake flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.

Stir in vanilla until combined. Add eggs one at time, mixing well after each addition. On low, stir in flour mixture until just incorporated. Stir in milk until combined.

In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.

Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan. Drop one scoop of red velvet swirl batter on top of plain batter. Continue to alternate between plain and red velvet swirl batters until both batters are gone.

Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto wire rack, and cool completely.

Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.