Red Velvet Cake without dye

1. Turn on the oven to warm up to 170 degrees Celsius. We prepare the form for baking cakes. It is better to use a small one, a maximum of 20 cm in diameter. We cover it with baking paper.

2. Beets, and they must be raw, are cleaned and three on the smallest grater, after which the resulting mass is poured with lemon juice and wine vinegar. Mix again with an immersion blender. After adding sour cream and whisk everything again with a blender.

3. In a separate bowl of a suitable size, combine the softened butter with granulated sugar, break the eggs there, pour the vanilla extract. Whisk everything with a blender until fluffy, then spread the beet mass to the mixture. Mix everything thoroughly again.

4. In a large clean bowl, sift the flour together with cocoa powder and baking powder. After that, in small portions, we introduce the dry mixture into the wet one (obtained in paragraph 3). Mix everything until it is completely combined.

5. We divide the finished dough in half and bake two cakes in an already preheated oven for half an hour. It may take a little less time - it all depends on the specific oven. The main thing is that the cakes do not burn. Ready-made cakes are kept in the form of 10 minutes, then removed and cooled completely on the grill. Cakes can be left high or cut into two - here you need to focus on your own taste. If necessary, the cakes are leveled with a knife - so the cake will be more beautiful. We save the trimmings to decorate the finished cake.

6. We prepare the cream, for which we combine together butter at room temperature and powdered sugar. Whisk until fluffy. After we put the curd cheese into the mixture and whisk again. We put the cream in the refrigerator.

7. The most interesting thing is the cake assembly! Everything is very simple. We smear each cake with cream, spread it on top of each other, smear the sides. We crumble the remaining scraps and decorate the top of the cake with them.

Have a nice tea party!