Red Velvet Cake with Custard

Ingredients:

Dough

• 220 g of butter at room temperature
• 1.5 cups of sugar
• 60 ml red food coloring
• 3 tablespoons cocoa powder
• A pinch of salt
• 2 eggs
• 1 cup of sour milk or kefir
• 1 teaspoon vinegar
• 1 tsp vanilla extract
• 2.5 cups premium flour
• 1.5 tsp of baking soda
• Butter to grease the pan
• Special equipment: baking sheet measuring 30x43 cm, parchment paper

Glaze

• 5 tbsp. premium flour
• 1 cup of milk
• 1 cup of sugar
• 220 g butter
• 1 tsp vanilla extract
• 1.5 cups chopped pecans

Preparation:

1. Preheat oven to 175°C.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Meanwhile, in a small bowl, make a paste using the red food coloring, cocoa powder, and salt. Remove the bowl from the stand mixer and fold the paste into the creamed butter by hand.
3. In a measuring cup, combine the eggs with the sour milk and add to the batter. Stir in the vinegar and vanilla extract, then add the flour and baking soda. Mix until smooth, but do not overmix.
4. Grease a baking sheet with butter. Line it with parchment paper. Grease the parchment paper with butter. Pour the batter onto the baking sheet and smooth the surface with a spatula to even it out. Bake the cake until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and cool the cake on the baking sheet.
5. Meanwhile, prepare the glaze.:
   
   Combine all ingredients in a medium saucepan and heat. Whisk until thickened, about 15 minutes. Let cool slightly before using.
6. Invert the cake onto a cutting board and cut into quarters along the long edge. To assemble the cake, spread a little frosting onto one cake layer to cover it. Sprinkle with a quarter of the pecans. Add another cake layer on top and repeat. Continue assembling until the last cake layer is added. Frost it and sprinkle with the remaining pecans.