Raspberry, beetroot and cranberry cake

Recipe for 4 cakes.

Emulsify yolks, 68 g coconut sugar and honey. Heat milk to 40°C and add with mixed beetroot juice, salt and oil. Whip egg white with sugar and 34 g coconut sugar. And fold into previous mixture. Fold in sifted flours, raspberries and cranberries. Fill 180 g into crown moulds (+10 g raspberries and cranberries) and bake at 170°C.


Refrigerate baked donut-cakes for 1 hour before dipping into glaze melted to 30°C. Sprinkle with dried raspberries and cranberries and mixed white chocolate.

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