Red Velvet

Sift the cocoa powder, flour, and baking powder into a separate bowl.

Pour the food coloring into the kefir until it reaches a bright color and stir.

Beat the eggs with sugar and a pinch of salt using a mixer until pale and fluffy.

Pour the colored kefir into the egg mixture and beat thoroughly.

In 3-4 batches, fold in the dry ingredients while continuing to beat.

Pour in the vegetable oil and beat until fully incorporated.

Divide the batter into 2 portions and pour into a prepared cake ring (sealed with foil).

Bake in a preheated oven at 180°C (350°F) for about 50 minutes until a toothpick inserted comes out clean.

Let the layers cool, remove from the ring, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.

Cut the chilled sponge cakes in half (using dental floss).

For the frosting: mash the cream cheese with a fork, add powdered sugar, and beat with a mixer.

Gradually add the cold heavy cream in several batches, whipping to the desired consistency.

Assemble the cake by piping the frosting with a pastry bag and smoothing it with an offset spatula.

Wrap the cake in acetate film and chill for a few hours.