Beetroot cake

Level:

80 g

raw sugar
30 g

sugar
90 g

whole egg(s)
2 piece(s)

lemon zest
3 g

powdered aniseed
130 g

weak flour
3 g

raising agent
130 g

sunflower oil
100 g

coarsely grated beetroot
50 g

mashed beetroot
40 g

Chocovic Chocolate couvertures - Andina - drops - 5 kg bag

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.

100 g

greek yoghurt
150 g

Philadelphia type cream cheese
45 g

lemon juice
90 g

icing sugar
20 g

powdered yoghurt

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.