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Restaurants›St. Louis Bar & Grill›Slider – Red Rapture Recipe

Slider – Red Rapture Recipe

Inspired by St. Louis Bar & Grill

Time1h 30m

Serves12

A slider made of vanilla ice cream sandwiched between red velvet cake, rolled in a red berry crumble and drizzled with raspberry sauce and cream cheese icing.

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Ingredients

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For the Red Velvet Cake

2 cups 00 bread flour

1 1/2 cups granulated sugar

1/4 cups cocoa powder

1 tsp baking soda

1/2 tsp Celtic sea salt

1 cups Tuscany sunflower oil

1 cups Buttermilk

2 units Eggs

2 tbs red food coloring

1 tsp Watkins vanilla extract

For the Berry Crumble

1 cups mixed berries (strawberries, raspberries, blueberries)

1/2 cups granulated sugar

1/2 cups 00 bread flour

1/4 cups Butter

For Assembly

2 cups vanilla ice cream

1/2 cups raspberry sauce

1/2 cups Cream cheese

1/4 cups powdered sugar

Method

Red Velvet Cake Preparation

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

Mix Wet Ingredients

In another bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract.

Combine and Bake

Combine the wet ingredients with the dry ingredients. Mix until smooth. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.

Berry Crumble Preparation

Prepare the Crumble

In a bowl, combine the mixed berries, sugar, and flour. Melt the butter and mix it into the berry mixture.

Bake the Crumble

Spread the berry mixture in a baking dish and bake at 350°F (175°C) for 20 minutes until bubbly.

Assembly

Prepare Cream Cheese Icing

In a bowl, mix the cream cheese and powdered sugar until smooth.

Assemble the Slider

Cut the red velvet cakes into small squares. Place a scoop of vanilla ice cream between two pieces of red velvet cake. Roll the edges in the berry crumble. Drizzle with raspberry sauce and cream cheese icing before serving.