Ramon 
Morató

Inside out cake Beet

Ramon
Morató

Inside out cake Beet

 

The possibility of connecting with many professionals in different fields gave Ramon ample knowledge of the sector and helped him to realise his passion for teaching, researching and creating products related with the world of sweet things. In recent years this led him to deliver courses, seminars and conferences all over the world.

At present he is Global Creative Innovation Leader for the Cacao Barry® brand.

 

Live under the fog

Live under the fog

Years ago, when on a work placement at Paco Torreblanca’s patisserie, Ramon learned the discipline necessary for running. Although he can’t devote as much time to it as he would like, Ramon is a regular runner both at home and when travelling around the world.

For him it’s a way of activating the body, clearing the mind and, of course, it’s his favourite time for mulling over that dessert that’s not quite right or that new idea that’s been bouncing around in his head…

 
 

Beet
Beet (Beta Vulgaris) is a plant of the Amaranthaceae family. There are different varieties of beet, among which beetroot and white beet stand out. Both are rich in sugar and in starch.

Beetroot is the variety most used in the food industry as a fresh vegetable. Its use in cake and pastry making is not widespread although it is used in some sorbet or ice cream recipes, combined with fruits or in an adaptation of the well-known carrot cake, substituting the grated carrot.

Creative
      Path

 

Creative
      Path

 

“As on so many occasions, this cake concept is the result of connecting several different ideas and needs. It is about association of concepts, shapes and colours with some ideas that had been bouncing around in my head for some time."

 

Flavour

Thanks to Foodpairing and Itinero today it is much easier to try combinations that in theory are not so evident. Nevertheless, in this case the earthy hints of beetroot and the acid and floral flavours of raspberry, along with their shared colour, made this a straightforward decision.
When incorporating chocolate,  I was clear about using the
Purity from Nature range. Due to their special fermentation system, these chocolates do not possess very specific notes, which means they offer plenty of freedom for combinations with other ingredients. Adding a cream cheese filling and a salted biscuit cake base helped me to create a complicity with the beetroot, which is used fresh and presented in two textures: jellified and in mousse form. All the components of the cake have been formulated to prioritise flavour, minimising sugar, dairy products and eggs.

Inside Out Cake Beet

Flavour

Thanks to Foodpairing and Itinero today it is much easier to try combinations that in theory are not so evident. Nevertheless, in this case the earthy hints of beetroot and the acid and floral flavours of raspberry, along with their shared colour, made this a straightforward decision.
When incorporating chocolate,  I was clear about using the
Purity from Nature range. Due to their special fermentation system, these chocolates do not possess very specific notes, which means they offer plenty of freedom for combinations with other ingredients. Adding a cream cheese filling and a salted biscuit cake base helped me to create a complicity with the beetroot, which is used fresh and presented in two textures: jellified and in mousse form. All the components of the cake have been formulated to prioritise flavour, minimising sugar, dairy products and the use of eggs.

 
 

Texture

"Inspired by the explosion of nature, life and colours that takes place in spring, when everything grows and develops, I thought I could transfer a sponge cake from the inside of the cake to the outside, hence the name “Inside Out Cake”.
I soon saw the possibility of covering a cake or dessert by simulating these textures of nature, and that the best way to achieve this would be by baking the sponge cake in the microwave."

 
 
 
 
 

 

Recipe instructions »

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