Raspberry red velvet cake

1. If the eggs are right out of the fridge, put them in a glass or bowl covered with warm water; allow them to come to room temperature for 15-20min before using.

2. Cut the butter in small cubes and put them in the bowl of a mixer equipped with the paddle attachment and start whipping it. It may take a while to get it fluffy, so you will have to free the paddle from the butter and scrape the bowl every now and then. Little by little, add the sugar to the butter waiting for it to become fluffy again before adding some more sugar.

3. In the meantime mix together the flour, cocoa powder, salt and baking powder; to do so it is sufficient to use a whisk and work the mixture for 30s at least. Warm up your oven to 180C and butter and flour a springform. This batter though, is enough to make 2 separate layers.

4. When the sugar will all be incorporated add the first egg and allow the mixture to come together before adding the second; whip it then for 1-2 minutes longer. Little by little (proceed like you were doing a mayonnaise) add the milk. Now, at the lowest speed available on your mixer, add alternating the raspberry puree and the flour mixture in 2-3 times. Before the second addition of flour, delicately scrape the bottom of the bowl properly, to assure a uniform mixing.

5. Pour the batter into the buttered and floured springform levelling the top. Drop the cake tin on a hard surface (but not brittle) from a 10cm height or so, so to eliminate any big air bubbles trapped within.

6. Cook in the oven for 30minutes or so, until a toothpick inserted in the centre of the cake won’t come out clean. Once of the oven drop again the cake from a 10cm height. This will prevent it from collapsing as it is cooling down.

7. To company the cake, dilute the cream cheese, at room temperature, with some milk and use it as frosting.