CAKE of BEET SWISS

Substance

• 10 egg yolk
• 600 gr of sand sugar
• 2 tablespoon of peel rasp
• 600 gr of bean almond, attenuating
• 600 gr beet, grat
• 8 whole-wheat tablespoon
• 2 teaspoon of yeast instan
• 1/4 salt teaspoon
• 1 tablespoon of cinnamon flour
• 1/4 teaspoon of powder clove
• 6 teaspoon of jam strawberry
• 10 protein
• 4 tablespoon of orange gist
• 1 teaspoon of baking powder

Coat substance

• 300 smooth gr sugar
• 1 protein, shake
• 4 tablespoon of orange gist

Way of making

• Mingle the egg yolk, rasp of peel and sand sugar, shake refine. Including smooth bean almond and beet rasp. Swirl to flatten
• Enhancing whole-wheat mixture, yeast instan, salt, cinnamon, clove, and orange gist. Last, mixing flattenedly
• Shake the stiff protein till, including to wheat dough. Swirl to flatten
• Decant the dough into circular brass nub with cream the margarine and grill during ± 1 clock
• Releasing from mould and olesi with the jam

Make the coat:

• Mix of substance of sugar coat, swirl to flatten
• Decorate the cake tabletop meagrely smooth sugar coat and cutting of bean almond - Present as interval food