° 250g of flour
° 250 g sugar
° 125 g butter
° 2 eggs
° 22 cl of whole milk
° 1 packet of dry yeast
° 1 tablespoon of cocoa
° 2 teaspoons of liquid vanilla extract
° 1 tablespoon of white vinegar
° 1 teaspoon of red food coloring
° 1 teaspoon of baking soda
° 1 teaspoon of salt
For 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
Preheat oven to 180 ° C.
Mix the milk with the vinegar then set aside.
Beat the sugar with the soft butter until you obtain a creamy preparation.
Add the beaten eggs, cocoa and vanilla. Mix well.
Add the flour and baking powder and gradually incorporate the milk. Mix well until a homogeneous preparation is obtained.
Add the red food coloring, baking soda and salt and mix well.
Pour the preparation into 3 identical round molds, or proceed to the 3 cooking operations one after the other.
Bake for 30 minutes.
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 want to cover the whole cake.
Reserve 30 minutes.
If any whipped cream remains, place a final layer on the cake just before serving.