Cake-heart "Red Velvet"

Cake-heart "Red Velvet"


For shortcakes:

  1. Flour 330 g
  2. Eggs 3 pcs.
  3. Vegetable oil 250 g
  4. Kefir 3.2% 200 ml
  5. Sugar 250 g
  6. Cocoa powder 1 tbsp. l
  7. Food color red (dry) 2 tsp.
  8. Baking powder 1.5 tsp
  9. Soda 1 tsp
  10. Salt 1/4 tsp

For cream:

  1. Philadelphia or Mascarpone Cheese 350 gr
  2. Fat cream 250 g
  3. Icing sugar 150 g
  • Main ingredients: Cheese, Kefir, Cream, Flour, Sponge cake, Cocoa and chocolate, Sugar
  • Serving 12 Servings


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 whitening. Pour in vegetable oil and mix. In kefir we dissolve the red food coloring and mix. Pour red kefir into a bowl with eggs. Mix with a mixer. In two stages, add the dry ingredients to the red dough and mix. Lubricate the baking dish (with a diameter of 25-27 cm) with butter and pour in half the dough. We send the dough into the oven preheated to 180 degrees for 20 minutes. We check the preparedness of the cakes with a toothpick - it should be dry (in no case do not dry the biscuit). We also bake the second cake. We proceed to prepare the cream. Beat with a mixer mascarpone (cream cheese) and powdered sugar. Pour very cold cream into another bowl, beat until stable peaks. Mix cream with whipped cream cheese. Cut the sides and top of both cakes. Grind the sponge cake into crumbs. Lubricate the bottom cake with plenty of butter cream and cover with a second cake. We also grease the top and sides of the cake with cream. Sprinkle the sponge cake with cream and crumble as desired. We send the Red Velvet cake to the refrigerator for several hours or at night. Bon Appetit!