Dough ingredients:

• 2 Measuring Spoons of ISOFORT® WPI Taste VANILLA

• An Egg

• 1 teaspoon of 100% cocoa powder

• ½ teaspoon baking soda

• 1 teaspoon vanilla extract

• 150 ml of MCT

• A small beet

• ½ teaspoon white vinegar

• 1 ½ cups of almond flour

• ½ cup of light coconut milk

• 1 teaspoon of lemon juice

White cream ingredients:

• 100g light cream cheese

• 1 teaspoon vanilla extract

• 1 teaspoon ghee butter

• Juice of a lemon and zest

• 100g of XILITOL FAMILY®
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Coconut whipped cream ingredients:

• 100 ml of cold heavy cream

• 100 ml of iced light coconut milk

• 2 tablespoons of XILITOL FAMILY® (Beat with a Blender)

• 2 Coffee Spoons of Xanthan Gum
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Method of preparing the dough:

• Preheat the oven to 175ºC;

• In a bowl, combine almond flour, egg, cocoa powder, baking soda and vanilla until a thick, homogeneous mass is formed;

• Add the MCT, light coconut milk, lemon and vinegar;

• In a blender or centrifuge, beat the beetroot with half a cup of water until it becomes a paste (pass this mixture through a sieve);

• Mix with the other ingredients, grease a 20 cm mold and roll in rice flour;

• Bake for approximately 30 minutes.
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How to prepare white cream:

• Bring all ingredients to a mixer until a smooth cream forms, beat for about 15 minutes until all ingredients are incorporated;

• Put it in the refrigerator for 2 hours.
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How to prepare white cream:

• Whisk the heavy cream with the light coconut milk and the cream with the mixer for 3 minutes XYLITOL FAMILY®;

• Hit the spot with Xanthan Gum;

• Put to freeze.
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Assembly: Cut the cake into layers and fill with the White Cream, garnish with the Coconut Chantily and berries. Enjoy!

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