350 g Dansukker Granulated Sugar
2 eggs
210 g plain flour
5 g bicarbonate of soda
1 g salt
20 g cocoa powder
1 tsp Dansukker Vanilla Sugar
15 ml white wine vinegar
100 ml liquid margarine
250 ml sour milk
45 ml red caramel colouring

Icing
600 g natural Philadelphia cream cheese, light if preferred
30 ml freshly squeezed lemon juice
250 g Dansukker Icing Sugar

Decoration
Chocolate pralines

Whisk together the sugar and egg until light and fluffy. Combine the dry ingredients and stir them into the mixture, together with the white wine vinegar, margarine and sour milk. Add the colouring and mix well.

Pour the mixture into a greased, floured springform tin about 25 cm in diameter. Bake in the centre of the oven at 175 °C for about 40 minutes. Leave the cake to cool in the cake tin for a few minutes, then turn out onto a rack to cool completely.

Whisk together the cream cheese, lemon juice and icing sugar. Divide the cake into three layers and spread icing on two of them. Place the two with icing on the bottom, and the one without icing on the top. Cover the entire cake with icing. Decorate with the pralines.