Ingredients: Biscuit, flour, sugar, cocoa, baking powder, soda, eggs, butter, kefir, gel color, vanillin, Cream, cream 33%, curd cheese, powdered sugar
Cooking method:
For a biscuit in a bowl, beat eggs and sugar until fluffy. Add vegetable oil and kefir to the eggs. beat until smooth.
In a separate bowl, mix dry ingredients: flour, cocoa, soda, vanillin. Mix dry ingredients with liquid and stir until smooth. Add dye to the dough.
Divide the dough into 2 equal portions and pour into baking tins. Remove the forms in a preheated oven to 165 degrees for 40-45 minutes, check the readiness of the biscuit with a wooden skewer, it must be dry. Remove the biscuits from the molds, allow to cool and then cut off the tops of the cakes. We grind the tops in a blender into crumbs, which can be used to decorate the sides of the cake.
For the cream, put curd cheese, icing sugar in a bowl and beat the ingredients until fluffy. In another bowl, beat the cream until firm peaks. Now mix the cream and cheese with the powder gently and until smooth.
Put the first biscuit in a mold or just on a dish and apply a layer of cream on it, do the same with the remaining two biscuits and cream, just apply cream on the top biscuit and sides of the cake. Decorate as desired.
Put the cake in the refrigerator for 4-5 hours, or better overnight.