Beat the eggs well with the sugar, you will need to obtain a light and fluffy mixture.
Add vanilla and coloring, then oil and sour cream, finally flour and salt.
Combine vinegar and baking soda in a separate bowl and add these to the mixture as well, then pour the mixture into the greased and floured mold and cook for about 30 minutes in a preheated static oven at 170 ° C.
Remove from the oven, unmold and let cool completely.
When the base is cold, prepare the mascapone frosting: simply whip the cold cream from the fridge with vanilla, sugar and mascarpone.
Put the frosting in a sac-à-poche and decorate the dessert to taste, then add the raspberries.
The soft red velvet tart is ready, keep it in the fridge (or in a cool place) until ready to serve.
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