Red velvet delight

1. Mix all dry sponge ingredients: flour, sugar, cocoa, salt, and baking powder. Add eggs, oil, and kefir. Incorporate with a mixer until just combined. Add red food coloring until desired hue is achieved.
2. Transfer the batter into a prepared baking pan. Bake at 347F (175C) for about 45 minutes. Test doneness with a toothpick. Once baked, cool, wrap in plastic wrap, and refrigerate. (*Alternate option: Divide batter into three parts and bake in separate pans for 15-20 minutes.)
3. For the berry confit, mix berries (without liquid if using frozen), 50g sugar, and cook on the stovetop. Mix remaining sugar with pectin. When the mixture boils, add the sugar-pectin mix and cook for a few minutes. Dissolve cornstarch in liquid, add to the berries, cook until thickened, and cool.
4. For the cream, melt white chocolate with hot cream, mix, and cool. Add ricotta and mascarpone, whip until fluffy, and transfer to a piping bag.
5. For the syrup, mix equal parts water and sugar, bring to a boil, and add berry-infused liqueur or strong alcohol. Cool.

Layer the cake, soaking each layer with syrup. Add a thin layer of cream, creating a cream border around the edges. Add berry confit in the center. Repeat layering process.