Level the surface and chill for 30 minutes.
Meanwhile, prepare the mousse:
Mash the beetroot, add mayonnaise, sour cream, salt to taste, and gelatin mixed with water and left to swell for 15 minutes, then melted in the microwave for about 10-15 seconds, and mash again.
Remove the ring.
Add another ring with a diameter of 18 cm, pour the mousse and refrigerate overnight.
After the cake has stabilized, remove the ring (carefully run a knife along the edge).
Whisk the cream cheese with sour cream and salt.
Transfer it into a piping bag and decorate the cake, then add caviar, herbs, and enjoy.
Bon appétit!
