Gastronomixs

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.

Sponge cake of red beetEnlarge

Ingredients

50

g

powdered almond

100

g

red beets, cooked

125

g

egg whites, pasteurised

80

g

egg yolks, pasteurised

50

g

sugar

65

g

flour

12

g

beet reduction

Preparation method

Serving suggestions

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