Preparation
For the dough: add the vinegar to the milk and set aside.
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Melt the butter and dissolve the red food coloring and set aside.
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Place the sugar and butter in a mixer. Beat everything until you get a whitish cream.
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Add the flour, cocoa powder, baking powder, baking soda, vinegar, vanilla essence and salt. Make a hole in the middle and add the red food coloring. Beat slowly.
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Add the buttermilk and eggs one at a time.
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Distribute the dough into 2 round molds with a removable bottom measuring 23cm in diameter, greased with butter and sprinkled with flour.
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Place in a preheated oven at 180ºC for around 20 minutes. Leave to cool and unmold.
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Cut each cake in half and crumble a little to use these red dough crumbs in the decoration.
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For the filling: put the cream and a few drops of lemon juice in the mixer. Beat the cream at high speed. Add the powdered sugar little by little, always beating.
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Add the mascarpone cheese and beat for about 2 minutes to make it fluffy.
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To assemble: place a slice of the cake, add a little filling, more dough, more filling, more dough, more filling and finish with some dough. Add more filling to the top, try to keep it straight. Spread a thin layer on the sides, decorate with cake crumbs and red fruits.
