Ingredients: - butter, - powdered sugar, - natural yogurt, - eggs, - salt, - vanilla sugar, - flour, - cocoa, - soda, - baking powder, - red helium dye, Cream, - cream cheese, - cream, - powdered sugar, Filling at will - any berry jam
Cooking method:
Whip butter with powdered sugar.
Then we introduce natural yogurt, egg, salt and sugar and knead until smooth.
Then add the dry ingredients through a sieve - cocoa, baking powder, soda, flour. Beat with a whisk or mixer so that there are no lumps.
After that, you can paint the dough with red gel - I added about 1 tbsp, but it is better to adjust the color intensity on the spot).
We bake at a temperature of 180 g for about 50 minutes, I advise you not to open the oven for the first 30 minutes, and after that you can check the biscuit for readiness with a skewer and adjust the time. I have a shape ~ 26 cm.
The cream is prepared very simply - cream, cream cheese and powder are whipped together. The cream turns out to be very dense - this is normal.
When the biscuit has cooled down, we cut off the convex top and grind it, and divide the flat base into three cakes and collect the cake with cream.
If desired, the cakes can be soaked in sugar syrup, and if you like, you can make a recess in the center in the cream and add jam - it will be sooo delicious. Coat the finished cake with the rest of the cream and sprinkle with crumbs from our cap. It turns out a very beautiful velvet cake, which I also decorated with pomegranate.