Beetroot Cherry Cake

Beetroot Cherry Cake

90 min
Medium
1 serv.
311 g / 1 serv.

Rating

Average rating:—

Description

Lenten dessert with baked beetroot, cocoa and cherries.

  1. Bake the beetroot in the oven at 180°C for about 60 minutes until soft, then cool and peel
  2. Blend the beetroot into a puree using a blender or grater
  3. Whisk the egg with sugar until fluffy and light
  4. Add sunflower oil and beetroot puree, mix well
  5. Sift flour, cocoa, baking powder, ginger and cinnamon into the liquid mixture, gently fold together
  6. Add dried cherries to the batter and distribute evenly
  7. Pour the batter into a small baking pan (10-12 cm diameter) lined with parchment paper
  8. Bake the cake layer in a preheated 170°C oven for 35-40 minutes, check doneness with a toothpick
  9. Cool the cake completely, then slice horizontally into 2 thin layers
  10. For the cream: whip cold heavy cream with powdered sugar until stiff peaks form
  11. Separately mash the creamy curd cheese with a small portion of baked beetroot (about 10 g) until smooth
  12. Gently fold the whipped cream into the cheese mixture using a spatula, moving from bottom to top
  13. Layer the cakes with cream, cover the top and sides of the cake
  14. Refrigerate the cake for 2-3 hours to stabilize the cream
  15. Before serving, grate the white chocolate on a fine grater and sprinkle over the cake
785
252 kcal / 100 g
kcal
16.7 g
5.4 g / 100 g
Protein
87.3 g
28.1 g / 100 g
Carbohydrates
41.6 g
13.4 g / 100 g
Fats