Red velvet cake with pistachio frosting and strawberries

In Estonian

Red velvet cake:

250g Alma keefir täispiimast (in room temperature)

1 tsp.  vanilla extract

1 tsp.  white wine vinegar

red food color

400g sugar

225 g vegetable oil 

2 large eggs, room temperature

320 g wheat flour

35 g cocoa powder

1,5 tsp. baking powder

Pour sour milk to one bowl and add vanilla, vinegar and red food color. Mix.

In another bowl mix sugar, oil and eggs and mix until you get smooth mix.

Add to bowl flour, cocoa and baking powder and mix until it combined.

But be gentle with the mix.

Now add to the cake batter sour milk and whisk until it combined.

Divide batter into  two parts and pour this to big  baking sheets covered

with baking paper ( ca 20*30 cm- depends what kind of baking sheets you

have). You will get two thin cakes.

Bake in 180 C ca 15-25 minutes.

Let the cakes cool down completely after baking.

Frosting:

450 g Valio cream cheese (in room temperature)

100 g powdered sugar

150 g sweetened condensed milk

3 tsp. pistachio paste

Whisk cream cheese and add condensed milk. Whip more.

Add powdered sugar and whip.

Add pistachio paste and let the frosting cool down in refrigerator for 30

minutes.

Between layers:

200 g chopped strawberries

Assembling the cake:

Cut the cake plates into 2 parts. You will get four layers of red velvet cake.

Spread the frosting  to the first layer of red velvet cake. 

Add chopped strawberries to layer of frosting.

Cover with next layer of red velvet cake and repeat the frosting and

strawberry layers.

Cover the whole cake with frosting and decorate with strawberries,

meringues and etc.

The recipe was prepared in cooperation with Valio Eesti