John Myers
Chocolate Cake from yellow Beet on Cinnamon Foam
The perfect chocolate cake from yellow beet on cinnamon foam recipe with a picture and simple step-by-step instructions.
- 250 g Finely grated carrots
- 125 g Ground hazelnuts
- 125 g Ground almonds
- 4 Eggs
- 3 tbsp Water
- 100 g Sugar
- 100 g Powdered sugar
- 3 tbsp Food starch
- 2 tsp Cinnamon
- 1 tsp Rum
- 1 packet Baking powder
- Chocolate icing
- 100 g Almonds
- 100 ml Milk
- Beat egg yolks with sugar, powdered sugar, cinnamon and rum until frothy. Beat the egg whites with water until stiff and carefully work with the nut mixture and egg yolk mixture into a loose dough. Sift cornstarch with baking powder over it and stir in as well. Put in a greased springform pan and bake on the lower rail in the oven at 175 degrees for about 25-30 minutes. Let the cake cool and cover with a thick chocolate topping. Decorate the edges with sliced almonds.
- For the cinnamon foam, mix 100 ml of warm milk with powdered sugar and 1 teaspoon of cinnamon. Then froth up to a firm foam with a milk frother – place a large blob on a plate and place a piece of the cake next to it.
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