250g of flour
250 g sugar
125 g butter
22 cl of whole milk
1 packet of dry yeast
1 tablespoon of cocoa
2 teaspoons of liquid vanilla extrac
t 1 tablespoon of white vinegar
1 teaspoon of red food coloring
1 teaspoon of baking soda
1 teaspoon of salt Pour the cream:
250 g of mascarpone
300 g of Philadelphia
80 g icing sugar
20 cl of heavy cream
1 rounded teaspoon of vanilla
1/2 jar of cherry jelly
Preparation: 55 min Rest: 30 min Cooking: 30 min Preheat the oven to 180 ° C (thermostat 6). Mix the milk with the vinegar then set aside.
Beat the sugar with the soft butter until a creamy mixture is obtained. Add the beaten eggs, cocoa and vanilla.
Mix well, add the flour and baking powder and gradually add the milk. Mix well until a homogeneous preparation is obtained.Add the red coloring, the bicarbonate and the salt and mix well.Pour the preparation into 3 identical round molds, or cook 3 after the other.Bake 30 minutes.
Let cool.Beat the mascarpone with the philedelphia.Add the icing sugar and the very cold cream and continue beating to whip the preparation into whipped cream.Dressing the cake.
Place a first cake, spread it with cherry jelly then a good layer of whipped cream. Cover with a second cake and repeat the different layers and again with the third cake. Finish with a layer of whipped cream on top and on the sides if you wish to cover the whole cake. Set aside 30 minutes.
If any whipped cream remains, place a final layer on the cake just before serving.