-2.5 cups of flour
-2 soup spoons of cocoa
-1 teaspoon baking powder
-1 teaspoon of salt
-115 g butter at room temperature
-1.5 cups of sugar
-1 water glass measure of oil
-1 tablespoon of vinegar
-1 package vanilla
-1 glass of water Milk
-1 teaspoon food coloring (powder) (can use in liquid 30 g)
-400 g labne
-200 g milk cream
-1.5 cups powdered sugar
-Sift and mix flour, baking powder, vanilla, salt and cocoa.
-In a separate bowl, mix the sugar and butter with the mixer, mix and mix the eggs one by one, add milk, oil and vinegar and whisk.
-Add the flour mixture gradually and mix.
-Pour half of the cake mortar into a 26 cm round mold and cook for 20-25 minutes in a 180 degree heated oven, pour the remaining cake mortar into the mold and bake it.
-Prepare the cream while the cake is cooling.
-Beat the labne and sift the powdered sugar and beat again.
-In a separate bowl, whip the milk cream until it thickens for about 10 minutes. Take the milk cream gradually into the labne and mix with the spatula.
-Leave in the cabinet for 1 hour.
-Cut the top of the cake with a knife.
-Spread the cream and place on the second cake.
-Cover it with cream. Sprinkle the cake pieces on the cake.