Beetroot cake

Whisk the eggs with the sugar and add the flour.
Pour in the oil and add the beetroot and the white chocolate.
Place portions of mixture in each silicon mould, filling them halfway. 
Cook at 180ºC for about 12/13 minutes. 
Once they are cooked, tip out onto a wire tray so the top stays flat.

Mix the yoghurt with the cheese using the whisker attachment on the food processor.
Add the icing sugar and the powdered yoghurt, previously sieved.
Add the strained lemon juice.
Spread over the beetroot sponge cake.