Red Velvet Cake

Ingredients:

• Yogurt: 100 g
• Baking soda: 2 g
• Oil: 25 ml
• Sugar: 60 g
• Flour: 60 g
• Baking powder: 2 g
• Beetroot powder: 2 scoops

Instructions:

1. Preheat the oven to 180°C (350°F). Prepare a cake pan by greasing it with oil or lining it with parchment paper.

2. Mix Wet Ingredients: In a bowl, combine the yogurt, oil, and sugar. Whisk them together until the sugar is fully dissolved and the mixture is smooth.

3. Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and beetroot powder. This will ensure that the dry ingredients are evenly distributed.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir gently until everything is just combined, being careful not to overmix. The batter will be a little thick.

5. Pour into Pan: Transfer the batter into your prepared cake pan and smooth the top with a spatula.

6. Bake: Place the pan in the preheated oven and bake at 180°C (350°F) for about 25 minutes. To check if the cake is done, insert a toothpick into the center; if it comes out clean, the cake is ready.

7. Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

White Chocolate Cream

Ingredients:

• White chocolate: 100 g
• Cream: 70 g
• Milk: 10 ml

Instructions:

1. Prepare the White Chocolate Cream: Break the white chocolate into small pieces and place it in a microwave-safe bowl.

2. Heat: Add the cream and milk to the bowl with the white chocolate. Microwave the mixture in 20-second intervals, stirring after each interval until everything is fully combined and smooth.

3. Chill: Once the white chocolate cream is smooth, place the bowl in the fridge and chill for about 15 minutes. This will help the mixture set slightly, making it easier to spread.