Ingredients:
For the shortcakes:
250 g flour
300 g sugar
2 tbsp cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
240 ml of vegetable oil
240 ml kefir
1 tsp vanilla extract
2 tsp. red food colouring
1 tsp. vinegar
1 tsp. baking soda
For the cream:
400 g cream cheese (e.g. Philadelphia)
200 g butter
300 g icing sugar
1 tsp vanilla extract
Preparation:
Preparation of the shortcakes:
Preheat the oven to 175°C. Line two round baking moulds (20cm diameter) with baking parchment and grease with butter.
In a bowl, mix the flour, sugar, cocoa powder, baking powder, baking powder, baking soda and salt.
In another bowl, whisk together the eggs, vegetable oil, kefir, vanilla extract and red food colouring.
Combine the dry and liquid ingredients and stir to combine.
In a small bowl, mix together the vinegar and baking soda, then add to the dough and mix quickly.
Divide the batter into two moulds and bake for 30-35 minutes. Cool the shortcakes.
Preparing the cream:
Beat the butter until creamy.
Add the cream cheese and beat until smooth.
Gradually add the icing sugar and vanilla extract, beat until the cream is lush.
Assembling the cake:
Place one crust on a plate and smear with cream.
Cover with the second cake and brush the whole cake with the remaining cream.
Decorate as desired (e.g. with berries or coconut shavings).