Ingredients:
β’ 2 eggs
β’ 500 grams wheat flour
β’ 1/2 tablespoon salt
β’ 2 tablespoons cocoa powder
β’ 150 grams sugar
β’ 150 grams butter
β’ 4 teaspoons baking powder
β’ 250 ml yoghurt
β’ 1 teaspoon lemon juice
β’ 1 teaspoon vanilla essence
β’ 2 tablespoons red vegetable coloring
β’ 1 teaspoon yeast Ingredients for the cream:
β’ 300 grams cream cheese
β’ 30 grams icing sugar
β’ 150 grams butter
β’ 1/2 teaspoon vanilla essence
Preparation :
β’ Heat the oven to 170Β°C.
β’ In a bowl, mix all the dry ingredients: wheat flour, salt, cocoa, yeast. Minus the sugar.
β’ Separately, in another bowl, add the butter together with the sugar until it forms a uniform dough. Add the eggs one by one and the vanilla essence, beat very well.
β’ In another container, combine the coloring with the yogurt together with the teaspoon of lemon juice, until a homogeneous mixture is left.
β’ Pour the mixture into two molds of the same size previously greased and floured.
β’ Bake for approximately 25-30 minutes. Check with a toothpick by poking the center until it comes out dry.
β’ Let the cake cool and then decorate it. Preparation of the cream:
β’ In a bowl place the butter and icing sugar, mix with the help of an electric mixer until creamy.
β’ Then add the cream cheese in parts. Continue mixing until the cream is smooth.
β’ You can cut the biscuits in half using a Lycra or a large serrated knife for more layers.
β’ Start by placing the cover on one of the biscuits and spread it out with the help of a spatula. On top of the first topping place the second cake and topping. So on.
β’ For the final layer, cover it with the rest of the coverage.
