Ingredients
Beet sponge cake
Beet sauce
Quescrem culinary yogurt foam
Diced beets
Beet tile
Preparation
Beet sponge cake
In a large bowl, finely grate the orange zest. In a separate bowl, beat the egg with the brown sugar. Add the flour, cinnamon, baking powder, salt, coconut, beet juice and butter. Mix firmly until the ingredients are integrated. Add the beets and grated orange, mix. Pour the batter into a greased baking pan with a little butter. Bake at 165 ºC for 45 min.
Culinary yogurt foam
Mix the Quescrem culinary yogurt, milk and sugar. Strain and fill the siphon, add two charges of gas.
Diced beets
Cook the beet cubes with the sugar and beet juice over low heat for 5 minutes. Reserve the beet cubes and reduce the juice until it has a consistency.
Beet tile
Mix the egg white with the sugar and the cooked beet, mash. Add the flour and melted butter, mix and let stand for 30 minutes in the refrigerator. Spread on a silpat or baking paper and bake at 170ºC for about 8 minutes.
Presentation
Brush the center of the plate with the beet sauce, place an ingot of sponge cake in the center of the plate and the beet cubes around it, add three dots of yogurt foam on the plate and place the beet tile in several pieces.
