Red Beet Cinnamon Slice




Rating: 3.16 / 5.00 (37 Votes)


Total time: 30 min

Servings: 10.0 (servings)

Ingredients:



For the dough:











For the cream:






Instructions:

For the Beetroot Cinnamon Slice, finely grate the beet and set aside in a sieve to drain. For the clarified butter, bring the butter to a simmer so that the egg whites settle and it turns a light brown color. Also set aside and allow to cool.

Then slowly strain the cooled butter through a sieve. Beat the egg yolks with 110 g sugar and a little cinnamon, while adding 2-3 tablespoons of hot water. Beat the egg whites with 2 tablespoons of sugar until stiff.

Finally fold in flour, nuts and baking powder, butter and beet as well. Finally, fold in the snow. Spread the mixture on a baking tray and bake at 180 degrees for about 10-15 minutes.

While the base is cooling, mix the mascarpone, sugar and cinnamon and stir in the whipped cream. Cut the base into 4 equal parts and fill with it. Brush a little more on the outside and sprinkle with chocolate shavings.

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