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Heart cake red velvet
12 servings1 hour 20 min
Wheat flour - 330 gr, Eggs - 3 pcs., Vegetable oil - 250 ml, Kefir - 200 ml, Sugar - 250 gr, Cocoa powder - 1 tbsp., Food dye - 2 tea liters, Baking powder - 1.5 tea liters, Food soda - 1 tea liter, Salt - 0.25 tea liters, Mascarpone - 350 gr., Fat cream - 250 gr., Sugar powder - 150 gr.
How to make cake & quot; Red velvet & quot;: Sift flour into a bowl, add soda, baking powder, salt and 1 tbsp. l cocoa powder. Mix everything thoroughly. 
In another deep bowl, break 3 eggs, add sugar, beat with a mixer at high speed for 3 minutes, until whitened. Pour in the vegetable oil and mix. 
Dissolve the red food dye in kefir and mix. We pour red kefir into a bowl of eggs. Stir with a mixer. In two stages, add the dry ingredients to the red dough and mix. 
Grease the baking tin (25-27 cm in diameter) with butter and pour in half the dough. We send the dough to an oven heated to 180 degrees for 20 minutes. We check the readiness of the cake with a toothpick - it should be dry (in no case dry the biscuit). We bake the second cake. 
We start making cream. Beat the mascarpone (cream cheese) and icing sugar with a mixer. We pour very cold cream into another bowl, beat to stable peaks. Mix cream with whipped cream cheese. 
We cut off the sides and top of both cakes. Cut the biscuit trimmings into crumbs. 
Lubricate the lower bark abundantly with cream and cover with a second bark. We also lubricate the top and sides of the cake with cream. Sprinkle the sponge cake with cream with crumbs and decorate if desired. 
Shipping Cake & quot; Red Velvet & quot; in the fridge for a few hours or overnight. Enjoy your meal!