Marbled beetroot vanilla cake with meringue
very easy
75 mins
75 mins
Ingredients
- 250 g Butter
- 1 package Vanillin sugar
- 350 g Sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 6 TABLESPOONS Milk
- 400 g + 4 tablespoons flour
- 1 package Baking Powder
- 7-10 Tbsp pulp of 1 vanilla pod
- 150 g cooked beetroot
- 1 TEASPOON red food colouring (powder)
- 2 Protein (size M)
- 6 TABLESPOONS redcurrant jelly
- 7-10 Tbsp Fat and flour
Directions
- 1
Mix butter, vanillin sugar, 250 g sugar and salt with the whisk of the hand mixer in a mixing bowl for about 5 minutes. Stir in eggs and 3 tbsp. milk one after the other
- 2
Mix 400 g flour and baking powder. Add and stir in briefly. Halve the dough and put into 1 mixing bowl each. Fold vanilla pulp and 3 tbsp. milk into one half of the dough. Remove 3 tbsp. of dough from the other half and puree with the beetroot. Stir the beetroot mixture, 4 tbsp. flour and food colouring back into the remaining dough
- 3
Place the dough by the spoonful in a greased springform pan (26 cm Ø) sprinkled with flour and marble lightly with a fork. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Cover if necessary. Remove the cake from the oven, let it cool in the mould for approx. 3 hours
- 4
Beat the egg white until stiff and slowly add 100 g sugar. Beat the mixture until the sugar has dissolved. Divide the cake into three parts horizontally. Spread 3 tbsp. jelly evenly on the base. Place the middle cake base on top and spread as well. Place the top cake layer on top
- 5
Spread the cake with the beaten egg white. Brown lightly with a crème-brûlée burner or brown for approx. 5 minutes under the preheated grill
- 6
waiting time approx. 3 hours
Nutrition Facts
470 kcal
65 g
20 g
8 g
More Delicious Recipes
