How to make
Mix the flour, cocoa, salt and food coloring, then sift them. Beat the butter at room temperature for a few minutes, add sugar and beat lightly until it turns white. Add the eggs one at a time while stirring, and then the vanilla. To this mixture, start adding the flour mixture and ayran, in 3 lots, while stirring with a wooden spoon.
Start with flour and end with flour. Dissolve the baking soda in the vinegar until effervescent and add it to the mixture. Stir briefly and immediately put the dough into 2 trays with a diameter of 8″ (20 cm), which have been greased, floured and covered with baking paper. Bake the cake layers in a preheated oven at 350°F (175 °C) for about half an hour. Leave the baked cake layers to cool, then remove from the trays, wrap them in foil and put them in the fridge to cool.
To prepare the cream, mix the mascarpone and cream cheese on a slow mixer setting, then add the vanilla and powdered sugar. Separately, beat the confectionery cream to fluffiness and add it to the cheeses with a spatula in a few lots. Stir gently and then leave in the fridge for a while to set. Cut each of the layers in 2 using a knife or thread.
Stick all the layers together, while putting some of the cream in between. Coat the top with plenty of cream and even it out everywhere. Make a decoration of your choosing.
Optionally, you can put a little food coloring in the remaining cream to make a pink cake.
