Beetroot cake

Name: Beetroot cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 5 small tubers beetroot (approx. 100 g each); 7-10 Tbsp Salt; 50 g medieval Gouda cheese; 100 g Country ham in slices (approx. 3 mm thick); 4 Eggs (size M); 150 g Schmand; 100 ml Oil; 7-10 Tbsp Pepper; 200 g Flour; 1 package Baking Powder; 5 small apples (about 90 g each); 200 g Double cream cream cheese; 1-2 TEASPOONS Horseradish (glass); 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

5 small tubers beetroot (approx. 100 g each)
7-10 Tbsp Salt
50 g medieval Gouda cheese
100 g Country ham in slices (approx. 3 mm thick)
4 Eggs (size M)
150 g Schmand
100 ml Oil
7-10 Tbsp Pepper
200 g Flour
1 package Baking Powder
5 small apples (about 90 g each)
200 g Double cream cream cheese
1-2 TEASPOONS Horseradish (glass)
7-10 Tbsp Fat and flour

Directions

1
Wash beetroot thoroughly and cook in boiling salted water for about 20 minutes. Meanwhile grate cheese. Cut ham into fine cubes. Mix eggs, 100 g sour cream and oil, season with salt and pepper.
2
Stir in the cheese. Mix flour and baking powder and stir in. Fold in ham. Wash the apples and remove the cores with a core cutter.
3
Drain, quench and peel the beetroot. Pour the dough into a greased springform pan (26 cm Ø), dust with flour. Press 4 apples and 4 beetroot alternately in a circle into the dough, press 1 beetroot in the middle and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) bake for 40-50 minutes (chopstick sample).
5
Grate 1 apple. Mix cream cheese, grated apple, horseradish and 50 g sour cream, season with salt and pepper. Put the dip in a cool place. Take the cake out of the oven and let it cool down lukewarm on a cake rack.
6
Add dip.