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Red velvet cake
Luciana Rocha
15
/
10
/
2024
RECEITAS
Nossas categorias
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Tempo de preparo:
165
min.
Rendimento
10
porções

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®

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

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.

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.

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.

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

Tempo de preparo:
165
min.
Rendimento
165
porções
Tempo de preparo:
165
min.
Rendimento
10
porções
PORTION
PORÇÃO
Energy value
365
kcal
Carbs
18
g
Proteins
7
g
Gorduras totais
30
g
Fibras Alimentares
2
g
Sódio
119
g
Red velvet cake
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