For the Red Velvet cake:
For the cheese and vanilla sponge:
For the dried raspberry meringues:
From the sponge cake:
Mix the milk with the lemon juice and set aside. In the mixer bowl put the sunflower oil, sugar and vanilla essence. Mixing with shovel. Then add the eggs. Mix the cocoa powder with the flour and food coloring, sift and add to the previous batter. Then add the chopped milk with the lemon and the water. Pour into greased and floured molds. Bake at 180 ºC. The time will depend on the size and thickness. Mix and reserve the syrup and raspberry puree.
Of the spongy:
Mix and whip in blender. For the meringues: Mix water, raspberry puree and albumin powder. Whip and add the sugar. When almost whipped add the xanthan. Finish assembling. Drain and sprinkle freeze-dried raspberry powder on top. Dry at 85 ºC. for 24 h.
Bake the cake in 10 x 3 cm round cake pans. Clean the cake. Soak the cake in the raspberry syrup. Fill by sandwiching three layers of sponge cake with three layers of Quescrem Original Recipe cream cheese sponge and vanilla. Finish with dry raspberry meringue, natural raspberries and chocolate decoration.