Beetroot cake

ingredients	preparation
80g raw sugar 30g sugar 90g whole egg(s) 2piece(s) lemon zest 3g powdered aniseed 130g weak flour 3g raising agent 130g sunflower oil 100g coarsely grated beetroot 50g mashed beetroot 40g CHW-DR-90AN-ST	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.

ingredients	preparation
100g greek yoghurt 150g Philadelphia type cream cheese 45g lemon juice 90g icing sugar 20g 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.

Place a button of yoghurt cream on top of the beetroot cake.
Finish off with a few beetroot shoots in the centre.

Recipe