ingredienti
Cake
- 3 normal sized Beetroots
- 240 gram flour
- 180 gram sugar
- 1 tsp bicarbonate
- 1 tsp vanilla sugar
- 70 gram grated coconut
- 55 gram walnuts (chopped)
- 0.5 tsp salt
- 125 ml neutral oil
- 2 normal eggs
- 140 gram crushed pineapple
35 g grated coconut + oil to the bunt pan
Frosting
- 200 gram smetana or sour cream
- 200 gram cream cheese
- 180 gram icing sugar
- 1 normal lemon (zest and juice)
- 3 tbsp beetroot juice
Decoration
- 35 gram fresh blueberries
- Fresh flowers
Beetroot cake by Linn Utbult
Beautiful Beetroot cake that will impress on any party!
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Set oven to 175℃ (347F). Sprinkle 3 bunt pans (15-18 cm in diameter) with oil and grated coconut.
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Assemble your assistent with vegetable cutter and fine course drum. Grate the beetroots. (Save 3 tbsp for the frosting)
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Assemble your assistent with whisk bowl and balloon whisks.
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Whisk the egg and sugar to a fluffy batter. Add the oil.
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Mix the dry ingrediencies and add to the batter. Also add the beetroots, chopped walnuts, grated coconut and crouched pineapple. Blend smoothly on low speed.
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Add the batter in the three bund pans and bake in the middle of the oven for 30 minutes. Let cool down completely.
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Assemble the assistent with whisk bowl and cookie beaters.
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Whisk the cream cheese and smetana with icing sugar, lemon zest and juice.
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Same 1/5 of the frosting in a separate bowl.
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Squeeze out the juice from the beetroot you saved. Add the juice with the other 4/5 of the frosting and whisk until you have a lovely pink frosting. Pour the frosting into a piping bag.
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Place one base on a plate and pipe pink frosting on top of it. Repeat one more time.
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On the top layer, mix pink and white frosting and decorate with blueberries and flowers.
