Preheat oven to 200°C. Grease and lightly flour 3 round cake pans.
Sift flour and salt together, set aside. In the bowl of a stand mixer, combine the butter and Tagatesse. Mix until it becomes light and fluffy. Add the eggs one at a time. Mix well after each addition. Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.
In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms. Add to the Tagatesse and butter mixture. Mix well. In a small bowl or condiment cup, stir together the baking soda and cider vinegar. This will foam and should be put into the batter immediately after well mixed. After adding the foam mixture, blend on medium-high speed until batter is consistent.
Spoon batter evenly into pans – batter will be very thick! Level top of batter with an offset spatula. Bake for 25-30 minutes, or until cake springs back when pressed in the center. Turn out on wire racks and cool completely.
For the cheesecake: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. With the mixer on low, gradually pour in the Tagatesse. Increase the speed to high and beat until light and fluffy. If mixture is too thick, add a little milk to loosen it. If it is too thin, add additional Tagatesse or put in the refrigerator to firm up.
Once the sponge is cool, de-mold & gently remove the upper crust from all the 3 cakes.
Stack the layers one over the other. Use a heart shape cutter; cut them into same heart shapes of equal sizes. Sprinkle the sponges with Tagatesse. Use the trimmings of the sponge for the Red Velvet Crumb.
Place one layer on a swivel cake stand; apply cream cheese frosting on the top with help of a spatula. Repeat for the next two layers.
Once all the layers are stacked, apply frosting on the tops and side
Be sure to put the crumbs on when the icing is fresh and still sticky.