Strawberry Cake with Beetroot Base

Start by whipping the egg whites into a snow, gradually adding sugar and whipping until stiff. Mix the yolks with beetroot puree and honey. Stir in the yolk mixture into the egg whites with a whisk. Afterwards, sift the flour with baking powder and mix together. Distribute the prepared dough into two forms lined with baking paper and bake at 170 degrees for approximately 25 minutes. After baking, remove the baking paper from the bottom and let the cake layers cool down.

Beat the curd and cream cheese, add the melted white chocolate and sweetener. Mix it into a smooth cream. Put one sponge cake on a tray and spread it with a thicker layer of jam. Apply the cream on it and cover it with the second sponge cake. Put the cream on top again and spread it on the sides as well. Place the prepared cake in the refrigerator for at least 1-2 hours.

Put the strawberries into a pot and boil them until soft, you can also add about 50ml of water. Take out a bit of the juice and mix golden ear in it. Blend the strawberries with an immersion blender, pour in the mixed golden ear and cook until thickened. Then let it cool down. Spread the cooled glaze on top of the cake and put it in the fridge, ideally overnight. Then decorate with fresh strawberries and serve.