Gluten-free red velvet cake

1. Line the cake tin with baking paper and heat the oven to 170°C.

2. Peel the beetroot, cut it into larger cubes and mix it together with lemon juice and vinegar into a fine mush. Finally, mix in the sour cream.

3. Beat the egg yolks with sugar and add oil and a little lukewarm water while constantly beating. Mix in Universal mix with baking powder, cocoa and beetroot mixture by hand. Finally, mix stiff egg white snow into the dough.

4. Pour the batter into the cake pan and bake for about 45 minutes.

5. Let the body cool and then cut it into 3 equal parts. We cut a little off the top so that we have crumbs for the final decoration.

6. Let the gelatin swell in 30 ml of milk.

7. Whip the whipped cream together with sugar in milk. Mix the mascarpone and the swollen and dissolved gelatin, which we dissolved in the microwave for 30 seconds, into the stiff whipped cream. Spread the filling on the sheets and finally on the top and sides of the cake. Decorate with crumbs and leave to harden in the refrigerator.