Beetroot splendid cake

Name: Beetroot splendid cake
Cook time: 2 h
Total time: 4 h
Yield: 12
Ingredients: 180 ml + some Sunflower oil; 180 g Red prayers; 3 Eggs (Gr. M); 250 g Sugar; 200 g Buckwheat flour; 1,5 Tsp Tartar baking powder; 2 TEASPOONS Baking cocoa; 7-10 Tbsp Salt; 50 g ground almonds (with skin); 200 g soft butter; 160 g Icing sugar; 100 g Icing sugar; 350 g room-warm double cream cheese; 2 TABLESPOONS Beetroot juice; 100 g salted pistachios (in shell; e.g. from the USA); 1 TABLESPOON Lemon juice to decorate; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

No false modesty, he can take on a cake! The tuber that gives the cake its name not only colours the sweet cream cheese cream a beautiful pink, but also gives the buckwheat dough a particularly fine aroma

COOK TIME
120 mins

TOTAL TIME
240 mins

Ingredients

Servings: 12

180 ml + some Sunflower oil
180 g Red prayers
3 Eggs (Gr. M)
250 g Sugar
200 g Buckwheat flour
1,5 Tsp Tartar baking powder
2 TEASPOONS Baking cocoa
7-10 Tbsp Salt
50 g ground almonds (with skin)
200 g soft butter
160 g Icing sugar
100 g Icing sugar
350 g room-warm double cream cheese
2 TABLESPOONS Beetroot juice
100 g salted pistachios (in shell; e.g. from the USA)
1 TABLESPOON Lemon juice to decorate
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Oil a box mould (approx. 11 x 25 cm; 1 3⁄4 l capacity). Place a strip of baking paper (approx. 20 x 40 cm) in the baking tin so that the narrow sides remain free. Clean, peel and roughly grate the beetroot. Separate the eggs.
2
For the dough, beat the egg whites until stiff, set aside. Mix 180 ml oil and sugar with the whisks of the mixer, add egg yolks one after the other. Mix flour, baking powder, cocoa and 1 pinch of salt. Sieve onto the sugar-oil-mix, stir in briefly. Mix in beetroot and almonds. Fold in the beaten egg white. Smooth in the mould. Bake in a hot oven for 1-1 1⁄4 hours.
3
Take the cake out of the oven. First cool in the mould for approx. 30 minutes, then carefully lift out and let it cool down. Meanwhile, for the cream, whisk butter and 160 g sieved icing sugar with the whisk of the mixer for approx. 4 minutes until white and creamy. Stir in cream cheese and beetroot juice by the spoonful.
4
Cut the cake horizontally twice. Place the lower cake base on a cake plate and spread approx. 1⁄3 cream on top. Place the middle cake layer on top and spread with 1⁄3 cream. Place the cake lid on top, spread with the rest of the cream and chill for about 30 minutes. Remove the pistachios from the shell and chop roughly. Mix 100 g icing sugar with lemon juice. Dribble in thin strips over the cake and sprinkle with pistachios.