RED VELVET CAKE

Separate egg whites and yolks. Whip the whites with sugar and vanilla until creamy, then add yolks one by one while mixing. Mix room-temperature milk and vinegar and slowly add to the batter. Add oil, then flour, cocoa, beet powder, and baking powder. Pour into a greased springform pan and bake at 160°C for 25–30 minutes. For the cream, beat labneh, cream, and powdered sugar until thick. Slice the cake in half, spread cream inside and on top, and garnish with crumbled cake. Chill for half a day before serving.