Valentine's Cake

Ingredients

Dough:
1 cup SABI kefir milk
1.5 cups granulated sugar
half cup melted SABI butter
2 eggs
2 tablespoons cocoa
2 tablespoons instant coffee
1 teaspoon red food coloring
250 g semi-coarse flour
1 teaspoon baking soda
1 teaspoon salt
raspberry jam

Filling:
2 eggs
120 g granulated sugar
200 g SABI butter

Covering mass:
75 g dried milk SABI
125 g powdered sugar
125 g shortening
almond aroma

Procedure

Whip kefir milk, melted butter, and sugar until foamy. Then beat in eggs one by one. Mix in coffee, cocoa, and red food coloring into kefir mixture.
Combine dry ingredients: flour, salt, and baking soda, add to mixture and slowly beat. Pour batter into greased cake pan and bake at 180 °C for about 40 minutes.

Whip 2 eggs with sugar over steam and cool. Whip butter separately. Mix cooled egg mixture with butter.

Cut baked cake in half, spread thin layer of raspberry jam, fill with filling, and cover with second half.

Prepare covering mass by mixing grated shortening with powdered sugar, dried milk, and almond aroma. Roll out and cover filled cake.