Cake with light foam and marble mirror frosting

1. Beat the egg whites until stiff. Mix the sugar and egg yolks and continue beating until foamy for about 5 minutes. Finally, lightly mix the Golden cream mixed with baking powder and pour the prepared dough into a 20 cm diameter cake pan. Bake in a heated oven at a temperature of 175°C for about 20 minutes.

2. Prepare the strawberry foam. Let the gelatin swell in 100 ml of milk. Pour whipped cream delight, strawberry whipped cream stabilizer, cottage cheese and powdered sugar into 100 ml of milk. Beat until stiff, add swollen dissolved gelatin and beat.

3. Using a similar procedure, prepare the yogurt foam. Let the gelatin swell in 100 ml of milk. In another 100 ml of milk, pour Whipped cream, whipped cream stabilizer yogurt, creamy yogurt and powdered sugar. Beat for about 2 minutes until stiff. Add the swollen dissolved gelatin and beat well.

4. Cut the body into 2 plates. We put it in a slightly larger cake mold, about 23 cm in size. Cover the bottom plate with strawberries in jelly and pour the prepared strawberry mousse. Smooth the surface. Cover with the second cut part of the sponge cake, which we pour 1 tablespoon of dissolved LianaVIT raspberry in about 80 ml of water. Pour the yogurt foam. Place the strawberries in the jelly with a spoon. Smooth the surface. Put the whole cake in the freezer to freeze well for at least 4 hours (ideally for 24 hours).

5. Mix the yogurt stabilizer with 200 ml of water and mix the sour cherry stabilizer with 50 ml of water. Melt the white chocolate in milk and divide it into 3/4 and 1/4. Mix in 3/4 of the prepared yogurt stabilizer and 1/4 of the sour cherry stabilizer. Strain the prepared toppings through a sieve.

6. Remove the frozen cake from the mold. We put it on a narrow container stored in a sheet and cover the cake alternately with yogurt and cherry glaze. We decorate the surface as desired, e.g. flowers, snow meringues and fresh fruit.