Ingredients (which I divided into three trays of equal volume)
for the dough:
- 375 g of Arifa organic flour
- 375g granulated sugar
- 150 g organic butter from centrifuged cream
- 50 g bitter cocoa powder
- 120 gr organic eggs
- 5 gr salt
- the seeds of a vanilla bean
- 30 ml natural red food coloring
- 300 g organic natural yogurt
- 10 g baking powder
- 30 ml organic white vinegar
for the filling (or frosting):
- 100 g of organic butter from centrifuged cream
- 350 g of organic cream cheese, spreadable
- 200 g of icing sugar
- the grated peel of 1 organic lemon
to decorate:
Processing:
Start by whipping the butter and sugar together; add the eggs, cocoa powder, salt, vanilla and food coloring.
Mix carefully and add the yogurt, flour, sifted yeast and, lastly, the vinegar.
Mix well in the mixer and pour into 3 small cake tins of approximately 22-24 cm.
Bake in a preheated oven at about 175°C for 30-35 minutes.
Let it cool.
Now, prepare the filling, beating the butter with the icing sugar; add the cheese and lemon zest, until you obtain a smooth cream.
Finally, fill the cake, alternating the three cakes with the frosting.
I covered the entire cake with a light layer of frosting and decorated with very fresh raspberries.
Unusual and special!!
