Cake without food coloring
Description
The baking is simple and quick. Here is an unusual recipe for "Red Velvet" cake without food coloring. It's made from common ingredients. The key component is roasted beetroot, and the batter resembles a sponge cake. Ginger and orange zest give the cake a magical aroma. The taste and smell of beetroot are completely undetectable. This dessert requires some effort, but the result will delight you. Delicious and unique. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Roast the beet in the oven. To do this, wash it well and dry. Wrap it in foil and place it in an ovenproof dish. Put it in the oven for 50 minutes. Add a little water to this ovenproof dish. Then take out the beet, peel it, and blend in a blender.
- 2
Step 2
2. Separate the yolk from the white. Add the yolk to the beet. Season the white with salt and place it in the refrigerator.
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Step 3
3. Grate a small piece of ginger and add it to the beet and egg mixture. Squeeze a couple of tablespoons of juice from half an orange. Grate the zest and add it to the beets.
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Step 4
4. Combine the prepared mixture with olive oil (unrefined). Sift in the flour and add it to the beet mixture. Add the dry ingredients (except for baking soda). Mix all the ingredients together and combine with a couple of tablespoons of honey and 1 tsp of sugar.
- 5
Step 5
5. Extinguish the baking soda with orange juice and add it to the batter. Pour in the remaining orange juice. Beat the chilled egg whites and gently fold them into the batter. Transfer the batter into a baking form. Bake in a preheated oven at 190 degrees.
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Step 6
6. After 25-30 minutes, check the readiness of the crust. Once it is fully baked, transfer it to a plate.
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Step 7
7. While the cake layer is cooling, prepare the cream. Mix yogurt with cream cheese, vanilla, and sugar. Add a little zest. For the soaking syrup: mix espresso with brandy, add a pinch of vanilla. Soak the cake layer.
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Step 8
8. Brush the soaked cake layer with the prepared cream. Cut the cake layer into two equal parts.
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Step 9
9. Dry the nut kernels in a skillet. Place some of the nuts on one half of the cake base.
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Step 10
10. Cover the top of the cake with the nut-free half. Cut it in half again. Place nuts on one half, then cover with the remaining free half of the cake. Generously spread cream on top, then place nuts on the cream. Refrigerate for an hour. Now serve it at the table and enjoy your tea time.