Red Velvet Cake In Pressure Cooker

• Put 11/2 cups of salt/sand in a pressure cooker and spread it evenly.
• Now place the stand inside the pressure cooker.
• Put the lid on top of the pressure cooker, do not close the lid and let the salt heat on medium flame for 8-10 minutes.
• (We are following the same principle as in the oven but here the salt is heated and the cake gets cooked in the heat produced by the salt.)
• Meanwhile, let’s prepare beetroot juice.
• Put chopped beetroot in a jar and grind it by adding little water.
• Now take out the pulp of beetroot and strain it to take out the juice.
• Beetroot juice is ready. Keep aside

To make the cake batter:

• Put all the dry ingredients (all-purpose flour, powdered sugar, baking powder, soda, cocoa powder) and mix it well.
• In another bowl put condense milk, beetroot juice (1/4 cup+2 tbsp), vanilla essence, few drops of red color and mix it well.
• Now put the mixture of dry ingredients into the bowl of wet mixture and mix it well by using wired whisk till it becomes smooth.
• Now add melted butter, oil and mix it well by using a spatula in cut and fold method.
• Once all the oil gets absorbed add lemon juice, lemon zest and mix it well.
• The batter is ready.
• Grease the cake pan with butter, lined up with parchment paper and grease it again.
• Now pour the batter and spread it evenly.
• Put the cake pan in pre-heated pressure cooker onto the stand, cover the lid and remove the whistle.
• Bake the cake on medium-low flame for 35-40 minutes or till the cake gets completely baked.
• Once baked, insert toothpick or knife to check the cake, if the toothpick comes out clean it means the cake gets fully baked.
• Take out the cake pan from the pressure cooker and keep aside to cool down for some time.
• Scratch the sides and take out the cake from the pan.
• Keep the cake cool down completely before frosting.

To make cream cheese frosting:

• Whip cream till soft peaks.
• Put cream cheese, vanilla essence, icing sugar in a bowl and whisk well till it becomes smooth and creamy.
• Now add whip cream into the bowl of cream cheese mixture and beat till stiff peaks. Cream cheese frosting is ready.
• Cut the cake into two layers.
• To make cake crumbs take the top layer of the cake, cut the layer very thinly and break it by using your hands into crumbs. Keep aside.
• Place one of the cake layers onto the cake base.
• Soak the cake with sugar syrup.
• Now put cream cheese frosting over the top of the cake and spread it evenly by using a palette knife.
• Now take the second layer and place it on top of the cream cheese frosting by pressing it gently.
• Soak the cake with sugar syrup, spread cream cheese frosting over the cake and cover the entire cake.
• Now with help of scrapper make the cake smooth.
• Stick the cake crumbs on the sides of cakes and transfer the excess crumbs into the plate.
• Now make rosettes on top and decorate with cake crumbs.
• Keep the cake in the fridge for 2 to 3 hours to get set.
• Once set, take out from the fridge and cut into slices.
• Red velvet cake is ready to serve.