Gâteau Cacao Vanille Et Betterave


 

for cake

  • 1 + 1/3 cup flour (Sifted)
  • 3/4 cup granulated sugar (Preferably vanilla flavored)
  • 1 large egg (at room temperature)
  • 3 tablespoons cocoa (Sifted)
  • 3 tablespoons of yogurt (at room temperature)
  • 3 tablespoons of olive oil
  • 1 pack of baking soda
  • 3-4 drops of lemon juice
  • 1 vanilla stick (seeds) or 1 teaspoon vanilla extract

for cream

  • 100 g ( 0,22 lbs ) cream cheese
  • 1 pack  powdered whipped cream
  • 175 ml ( 0,38 oz ) cold milk
For the top
  • 1 large beetroot (Boiled and peeled)
  • 1 tablespoon of granulated sugar (Preferably vanilla flavored)
  • 1 teaspoon vanilla extract

for service

  • lemon zest
  • Peanuts (Roasted and coarsely chopped)
  • Honey
  • Fresh thyme

In a large bowl for the cake, first whisk the eggs, sugar and vanilla (seeds or extract).

Then add yogurt, olive oil and cocoa and continue whisking. Add the sifted flour and baking powder.

Squeeze a few drops of lemon onto the baking soda and whisk all the ingredients. Pour the mixture into a cake mold (preferably 22 cm- 6,88 inc) covered with baking paper and bake in a preheated oven at 180 degrees ( 352 ) for 20-22 minutes under control.

For the cream, whisk the powdered whipped cream and milk in the mixer, mix with labneh cheese and leave to cool.

Cut the beet into large cubes and cook it in a sauce pan with granulated sugar and vanilla for 5-10 minutes.

Take the cake, which has come to room temperature, on a serving plate and spread the cream on it. (You can cut the cake into slices beforehand) Place the beets on the cream.

Serve garnished with lemon zest, peanuts, honey and fresh thyme.

Comments

Post a Comment

Popular posts from this blog

Pâté berrichon de Pâques aux Oeufs

Image
2 rolls puff pastry ideally rectangular 400 gr (0,88 lbs) ground pork shoulder or belly 200 gr (0,44 lbs) ground veal Shoulder 2 shallots 1 clove garlic 1 handful parsley flat leaves 2 tbsp Cognac or Armagnac or Brandy 1 tablespoon flour 6 eggs 1 in stuffing 4 hard-boiled, 1 egg wash salt and freshly ground pepper nutmeg Preheat the oven to 180°C/350°F. Prepare hard-boiled eggs In a saucepan, bring water to a boil. Carefully add four eggs in and cook them for 9 minutes. Once cooked, plunge them into cold water; eggs will be easier to peel. Prepare stuffing Peel and roughly chop shallots. Peel and mince garlic clove. Trim the parsley, and chop the leaves coarsely. You want to get a large handful. Mix the two types of ground meat. Add garlic, shallot, and parsley. Combine. Add 1 beaten egg, 2 tablespoons of Cognac and 1 heaping tablespoon of flour. Season generously with nutmeg, pepper, and salt. Mix well. Stuffing is done. Prepare en croute pâté Rol...
Read more

Tartelette aux petits pois et caviar et ses légumes de printemps

Image
  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...
Read more

Foie à la sauce rouge

Image
1 kg (2,2 lbs) Beef Liver  1/2 cup Flour 1 teaspoon salt 1 Teaspoon of Black Pepper 1 Teaspoon of Red Pepper Flakes 1 Dessert Mustard Powder 60 gr (0,32 lbs) (4 tablespoons) Butter 1 Tablespoon of Refined Oil 1 Bunch Arugula (washed and dried) Sauce: Tablespoon Ketchup 2 Desserts Sweet Red Pepper 1 Tablespoon Vinegar 1 Dessert Mustard Powder 2 Medium Tomatoes (peeled, cored and chopped) 1 Tablespoon of Powdered Sugar 1 Teaspoon Onion (grated) 1/2 Cup of Dry Red Wine 1 Clove of Garlic (crushed) 125 g (0,28 lbs) Bitter Cream Put all the sauce ingredients except the cream in a saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat and cook for another 5 minutes. Take the pan off the heat and set the sauce aside. In a medium bowl, mix the flour, salt, red pepper flakes and powdered mustard thoroughly. Dip the beef livers in this mixture and shake off the excess flour. (Do not discard the leftover spiced flour.) Cook butter and refined oil in a wide and deep s...
Read more