Red velvet cake fingers

Mix the buttermilk with the red food coloring and cocoa powder.

Whip the butter, sugar, vanilla extract and salt in a bowl until fluffy.

Then add the eggs.

Mix in half of the buttermilk mixture and half of the flour and baking powder.

Then add the rest of both and mix the white wine vinegar into the batter.

Divide the batter into eclair molds and bake at 180°C in 25-30 minutes until done.

Place on a grid and let them cool and freeze.

Mix the Debic cream butter with the icing sugar in a bowl and beat it lightly.

Then mix the Debic Cream Cheese in add the lemon zest.

·Melt ruby chocolate and mix in the oil and fine almond nuts.