The Red Velvet Kunafa consists of a layer of cake between two layers of kunafa dough drizzled with sweetened milk and garnished with pistachio.
Take the frozen kunafa packet out of the fridge and leave it on the kitchen table until it gets rid of ice and becomes soft.
Adjust oven rack to middle position and preheat oven to 355 F (180 C).
Bring a 13 x 9 inch oven dish.
In a deep dish, put the kunafa, sugar and melted ghee. With your fingertips, mix the kunafa with ghee, and shred the konafa into small pieces.
Cake mixture: In a blender jug, put butter and sugar. Run the mixer on medium speed for 3 minutes until the mixture becomes brittle.
Add eggs and vanilla and mix well.
In a small dish, add cocoa powder and the red food color. Mix well. Add the mixture to the butter mixture in the mixer bowl and run on high speed until well mixed.
Add milk, flour, salt, baking soda and vinegar. Turn on the mixer for a minute.
In the oven dish, put about three quarters of the amount of the Kunafa and press it to cover the bottom and edges. Konafa must cover the bottom and edges in order for the cake mixture not to leak during baking. Spread the cake mixture on the kunafa. Spread the rest of the kunafa on the cake mixture to cover completely.
Place the dish in the oven for 50 minutes or until a wooden skewer inserted into the middle of the cake comes out clean.
Take the kunafa out of the oven and turn it over, directly onto a serving dish. Spread sweetened milk on the kunafa and garnish with pistachios.
Allow Red Velvet Kunafe Cake to cool completely before slicing to serve.
Servings 0