Beet cake
Description
Perfectly pairs with tea and coffee. Beet cake is not an easy dish to make. It requires not only certain skill, but also proper equipment: essentially, we're baking a sponge cake, which demands a good oven. For making beet cake, I use fresh beets, boiled in advance (you can also use canned beets). Keep in mind that this cake is high in calories—the cream alone is quite rich. First, prepare the cake layers, then the cream. The rest is in the beet cake recipe ;) Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Mix cocoa, baking powder, salt, and flour, and set aside.
- 2
Step 2
Blend the cooked beet in a blender until a puree forms, gradually adding eggs, vanilla, sugar, oil, apple juice, and beet juice. Blend well.
- 3
Step 3
Add the mixed dry ingredients to the beet mixture. Mix at low speed using a mixer.
- 4
Step 4
Pour the melted chocolate into the same place.
- 5
Step 5
Spread the mixture into baking pans, sprinkle with chocolate crisps on top if desired. Bake in the oven for 25-30 minutes at 350°F.
- 6
Step 6
While the cake layers are cooling, prepare the filling. In a large saucepan, mix condensed milk, egg yolks, vanillin, and margarine. Cook over low heat for 15–20 minutes, stirring constantly. Make sure there are no lumps.
- 7
Step 7
Remove the cream from the heat and add the nuts and coconut flakes to it. Mix thoroughly.
- 8
Step 8
The cream should also cool down. After that, spread it on the bottom crust, and evenly distribute the remaining cream over the top crust. Put the cake in the refrigerator to soak.