A classic red velvet cake colored with beets! This dessert is perfect for all special occasions!
Ingredients
Cake
- beetroot – 120 g
- sugar – 100 g
- food coloring – 1 pc.
- egg – 3 pcs.
- cocoa – 1 tbsp
- vanilla – 6 g
- wheat flour – 200 g
- sunflower oil – 80 ml
- baking powder – 1.5 tsp
- baking soda – 0.5 tsp
- beetroot juice – 50 ml
For greasing the mold
- butter – 1 tsp
- wheat flour – 0.5 tbsp
Cream
- sugar – 150 g
- lemon – 1 pc.
- vanilla cream cheese – 800 g
- 30% cream – 200 ml
- water – 80 ml
- water – 40 ml
- gelatin – 20 g
Decoration
- rose petals – 10 pcs.
- strawberry – 70 g
Preparation
Step 1: Prepare the Sponge Cake Separate egg whites from yolks. Beat egg whites with sugar, then combine them with egg yolks and beat a bit more. In a separate bowl, combine sifted flour, baking powder, baking soda, and seeds scraped from vanilla pods. Gradually add the mixture of dry ingredients to the beaten egg whites and yolks. Then add blended beetroot, a few drops of food coloring, a tablespoon of cocoa, and oil. If the batter is too dense, you can add a few tablespoons of beetroot juice.
Step 2: Bake the Sponge Cake Grease the mold with butter and dust it with flour, then line the bottom of the mold with parchment paper. Pour the batter into the mold and bake in an oven preheated to 170°C for about 45-50 minutes. Before removing the cake from the oven, check its doneness with a wooden skewer. Let the cake cool in the mold.
Step 3: Make the Syrup Soak gelatin in water. In a saucepan, bring water with sugar and grated lemon zest to a boil. Once the syrup boils, add the soaked gelatin and stir until dissolved. Let the syrup cool down.
Step 4: Prepare the Cream Cut off the top of the sponge cake and set it aside. Divide the sponge cake into 3 parts. Put the first part back into the mold and prepare the cream. Add vanilla cream cheese to the cooled syrup, then add whipped cream (prepare the cream only when the sponge cake is already sliced).
Step 5: Assemble the Cake Spread the cream on the first part of the sponge cake, cover it with the second part, spread more cream, then cover it with the third part. Spread the remaining cream on top. Put the cake in the refrigerator for about 1 hour.
Step 6: Decorate the Cake Crush the reserved top of the sponge cake into very fine crumbs. Remove the cake from the mold. Sprinkle the sides and top of the cake with the crushed sponge cake. Place the cake on a serving platter, decorate with sliced strawberries and optionally rose petals.
