- 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
- 200 gram smetana or sour cream
- 200 gram cream cheese
- 180 gram icing sugar
- 1 normal lemon (zest and juice)
- 3 tbsp beetroot juice
- 35 gram fresh blueberries
- Fresh flowers
Beetroot cake by Linn Utbult
Beautiful Beetroot cake that will impress on any party!
Set oven to 175℃ (347F). Sprinkle 3 bunt pans (15-18 cm in diameter) with oil and grated coconut.
Assemble your assistent with vegetable cutter and fine course drum. Grate the beetroots. (Save 3 tbsp for the frosting)
Assemble your assistent with whisk bowl and balloon whisks.
Whisk the egg and sugar to a fluffy batter. Add the oil.
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.
Add the batter in the three bund pans and bake in the middle of the oven for 30 minutes. Let cool down completely.
Assemble the assistent with whisk bowl and cookie beaters.
Whisk the cream cheese and smetana with icing sugar, lemon zest and juice.
Same 1/5 of the frosting in a separate bowl.
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.
Place one base on a plate and pipe pink frosting on top of it. Repeat one more time.
On the top layer, mix pink and white frosting and decorate with blueberries and flowers.