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Beetroot, cake stewed plums with ginger and white chocolate cream

Beetroot, cake stewed plums with ginger and white chocolate cream

120 minuts 15-20 Serveres til: Sur Lie

4 eggs
150 g of powdered sugar
200 g egg white
200 g butter
50 g sugar
75 g flour
50 g of cocoa
1 tablespoon of liquorice powder
150 g grated raw beetroot
150 g finely chopped almonds
500 g plums
400 g sugar
juice from ½ lemon
75 g finely chopped ginger.
2.5 dl whipped cream
100 g white chocolate
lime peel
1/4 vanilla pod

Beetroot Cake

Whip all the eggs with powdered sugar. Sieve flour, cocoa and licorice powder in the whipped eggs. Stir the beetroot and almonds. Turn in melted butter. Stir the egg whites with sugar and pour it in gently little by little. Bake the cake at 160 ° C for about 40 minutes.

 

Plum compote

Pit the plums and cut them into small pieces. Cut a few of the stones and put the chops into the pan together with plums, sugar, lemon and ginger. Cook it and let it cool.

 

White chocolate cream

Heat the cream with the vanilla grains and the lime peel – to about 50 C. Stir it in the chocolate little by little. Put the mass on the fridge. When it is completely cold, it is Whip it to cream when it is completely cold.