Mix butter and sugar powder together, Add vanilla essence and mix well, Shift Maida, baking powder, baking soda, salt, Cocoa powder, Hazelnut powder together and shift them twice. Now add the dry ingredients in the butter mixture, add the milk, mix it properly. Now pour the battering greased tin and bake it at 180'c for 20 min and remove and let it cool at room temperature.

Freeze the peeled banana and the blend together with the yogurt and honey, make a smooth paste, Now pour this mixture in an airtight container and freeze it. Blend this freezes mixture again and pour into an airtight container and freeze it.

Mix the all-purpose flour, sugar, Butter and almond flakes until breadcrumb texture. Bake this mixture until golden brown at 180' C for 15-20 min. Remove it let it cool and it's ready to use.

Melt the Sugar in a pan until it caramelizes then add butter, salt, Beetroot juice and mix well. Boil the mixture for 2-3 min and let it cool down.

Make the base layer of the almond crumb, Cut the rectangular piece of the chocolate hazelnut sponge and place it on the almond crumb. Now make a quenelle out of the ice-cream and place it on the crumb, put the beetroot caramel on the side of plate. Garnish the dish with chocolate branches, micro greens.