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Sponge cake of red beet

Breathtakingly airy and easy to prepare. You can break off small pieces of this sponge cake to decorate a dish, or dry it and use as a crunchy garnish.

Makes 480 grams.

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Allergens and dietary requirements

  • Nuts
  • Egg
  • Gluten
  • Vegetarian

Ingredients

50
g
ground almonds
100
g
red beetroot, boiled
125
g
egg white, pasteurised
80
g
egg yolk, pasteurised
50
g
sugar
65
g
all-purpose flour
12
g
beet reduction

Scale recipe

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