A classic red velvet cake, but colored with beetroot! This dessert is perfect for all important occasions!
Ingredients:
For the Cake:
- Beetroot – 120 g
- Sugar – 100 g
- Food coloring – 1 piece
- Eggs – 3 pieces
- Cocoa powder – 1 tablespoon
- Vanilla – 6 g
- Wheat flour – 200 g
- Sunflower oil – 80 ml
- Baking powder – 1.5 teaspoons
- Baking soda – 0.5 teaspoons
- Beetroot juice – 50 ml
For Greasing the Mold:
- Butter – 1 teaspoon
- Wheat flour – 0.5 tablespoon
For the Frosting:
- Sugar – 150 g
- Lemon – 1 piece
- Vanilla-flavored homogenized cheese – 800 g
- 30% cream – 200 ml
- Water – 80 ml
- Water – 40 ml
- Gelatin – 20 g
For Decoration:
- Rose petals – 10 pieces
- Strawberry – 70 g
Preparation:
Step 1: Prepare the Sponge Cake Separate the egg whites from the yolks. Beat the egg whites with sugar, then combine them with the yolks and beat for a while longer. 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 mashed beetroot, a few drops of food coloring, a tablespoon of cocoa, and oil. If the batter is too thick, you can add a few tablespoons of beetroot juice.
Step 2: Bake the Sponge Cake Grease the mold with butter and dust with flour, additionally 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 with a toothpick to see if it’s baked. Leave the cake to cool in the mold.
Step 3: Prepare the Syrup Soak the gelatin in water. In a saucepan, bring water to a boil with sugar and grated lemon zest. Once the syrup boils, add the soaked gelatin and stir until dissolved. Then let the syrup cool down.
Step 4: Prepare the Frosting Cut off the top of the sponge cake and set aside. Divide the sponge cake into 3 parts. Put the first part back into the mold and prepare the frosting. Add homogenized cheese to the cooled syrup, then add whipped cream (prepare the frosting only when the sponge cake is already sliced).
Step 5: Assemble the Cake Spread the frosting on the first part of the sponge cake, cover with the second part of the sponge cake, spread frosting again. Cover the whole cake with the third part of the sponge cake, then spread the remaining frosting on top. Place the cake in the refrigerator for about 1 hour.
Step 6: Decorate the Cake Blend the previously cut top of the sponge cake until very fine, until you get a powder. Remove the cake from the mold. Sprinkle the sides and top of the cake with the crumbled sponge cake. Place the cake on a platter, decorate with sliced strawberries and optionally with rose petals.
