mostly not for its composition (I’m not a big fan of sponge cakes with cream), but for its color. So bright, fiery and eye-catching. Yes, I was attracted by the distinct contrast of scarlet sponge cakes combined with snow-white cream, which makes this cake, in my opinion, very memorable and very effective. The only thing that stopped me was the use of dye in the biscuit. I have not yet matured enough to use dyes; I still want to somehow do without chemicals, although I understand that many beautiful shades in confectionery art can only be achieved with their use. Well, today I’m trying to avoid them, replacing them with natural ones, as, in fact, happened with this cake. I am very pleased with the result and, to be precise, the color, so I will continue to experiment in this direction). Well, enjoy your tea!
For the competition "Tasty Autumn with Paclan" and for FM "Autumn Marathon"

INGREDIENTS

For a mold with a diameter of 18 cm.
Biscuit. Wheat flour - 230 gr.; cocoa - 5 gr.; salt - 0.5 tsp; baking powder - 2 tsp.
Vegetable oil - 135 gr.; vanilla sugar - 8 gr. (1 pack); sugar - 140 gr.; egg - 2 pcs.; milk - 140 gr.
Beetroot puree (I have baked beets) - 150-160 gr.; kefir - 70 gr.; wine vinegar - 1.5 tbsp.
Impregnation. Water - 85 ml; sugar - 45 gr.
Butter cream. Cream cheese (I used Mascarpone) - 250 gr.; protein - 4 pcs.; sugar - 150-180 gr.; butter - 180 gr.; vanilla sugar - 8 gr. (1 pack)

COOKING TECHNOLOGY

We are preparing a biscuit. Wrap the beets in foil and bake in a hot oven for 50 minutes to 1 hour. Cool, remove the peel. Cut the beets into small pieces and place them in a blender bowl. Grind in a blender until pureed. Add milk, vinegar and kefir, mix. Add sugar, vanilla sugar, salt and vegetable oil, mix. Add eggs, mix. Mix flour with cocoa and baking powder. Add flour with cocoa and baking powder to the beet mass, mix. Pour the dough into the prepared form. Bake in a hot oven for about 30 minutes at 180 degrees. Cut out the top of the finished cake (it will be needed for decoration). We cut the biscuit into three parts.
Prepare the syrup. Mix sugar with water. Place on the fire, bring to a boil and cook until the sugar dissolves. Remove from heat, cool.
Preparing the cream. Mix the whites with sugar and vanilla sugar, place in a water bath, heat, stirring constantly to 60 degrees. Remove from heat. Beat the mixture until stiff peaks form (this may take 8-10 minutes) and until completely cooled. Mix cream cheese with softened butter. Carefully, 1 teaspoon at a time, add the cream cheese and butter to the whipped whites, whisking constantly. It is very important here that the meringue and the creamy caramel mass are at the same temperature. Otherwise, the mass may delaminate. If this happens, place the mold with this mass in a water bath for 10 seconds, whisking constantly, remove and beat until smooth. Set aside about 1/4 of the finished cream. Divide the rest of the mass into three parts.
We collect. Soak the first cake layer in sugar syrup. Add cream. Cover with the second cake layer, soak it in syrup, then add cream again. Cover with the third soaked cake layer, cover the top and sides of the cake with the third part of the cream. Place the reserved cream into a pastry bag with a round tip. Using it, apply small drops to the sides of the cake. Using a spatula, spread these drops a little around the perimeter of the cake. We repeat the procedure again and again until the very end. To decorate the top of the cake, grind the cut off biscuit cap in a blender until crumbly. Carefully cover the top of the cake with red crumbs.

Enjoy your tea!

17

Culinary Etude 01/03/2019

What holiday could be complete without some sweets?! It is during the holidays that we are drawn to enjoy something tasty and aromatic, to pamper ourselves and our loved ones with something incredibly new, incredibly fragrant and spicy!

My dears, today I want to invite you to bake a very unusual and very tasty beetroot cake. I am almost 100% sure and even more that you have never tried this before! The recipe was prepared for us by the soulful cook Tanyusha Ermakova. I give her the floor.

Good afternoon, dear visitors, guests, regular subscribers and readers of Irina Zaitseva’s blog! When I baked and tasted this cake, if I didn’t know, as they say, what I baked it from, I would never have even been able to guess what it was made from. Probably the first thought that would come to mind would be that one of the ingredients is sweet cherries.

My dears, you will definitely bake this cake, but don’t tell anyone what it’s made from first! Believe me, there will be no limit to the surprise of your family, guests and friends!

The main component of our today's cake is beets. She is a beauty, truly a real decoration of the garden! Just look at its amazing and deep color! This fruit seems to be created for temptation! Who can resist her beauty!? Who would want to voluntarily give it up after learning about its truly magical healing properties?

Beets owe their deep color to betaine, a very strong antioxidant that improves physical fitness and endurance in humans. Betaine optimizes oxygen absorption, stimulates red blood cell production and lymph activity. Betaine is our liver's best friend. Beets cleanse the liver, improve its functioning and protect against the effects of alcohol. Many centenarians owe their longevity to beets.

Those who know the basics and basics will get books!

The cake with dark chocolate and red beets, which we will bake today, is the sweetness of contrasts, both taste and external: white, red and black, soft on the inside, crispy on the outside, sweet and bitter... Chocolate lovers will not be able to remain indifferent and not prepare this cake, well, and for those who love beets, people who know a lot about it, as they say: “Whoever knows the ropes, he will get books!” Here is my step by step recipe for beetroot cake with my photos.

Beetroot cake recipe

What is needed for cooking?

• Beetroot (medium-sized tubers, not large) - 250 g;
• Dark chocolate - 200 g;
• Espresso coffee, hot and strong - 4 tablespoons;
• Butter 82.5% - 200 g;
• Premium flour “Extra” - 125 g;
• Baking powder (baking powder) - 1 teaspoon;
• Unroasted carob (bitter grated cocoa) - 3 tablespoons;
• Chicken eggs category C0 - 5 pieces;
• Salt - a pinch;
• Brown sugar - 190 g (can be replaced with cane or white);
• Cream cheese "Mascarpone" - optional for serving;
• Whipped cream with a fat content of at least 30% - optional for serving;
• Poppy seeds - optional for serving.

To coat the cake thickly, we need powdered sugar.

Pastry tools and devices for making cake:

• sieve for sifting flour;
• aluminum foil for food;
• bowl for kneading dough;
• mixer;
• blender;
• steam bath containers;
• silicone baking brush;
• baking parchment;
• container for mixing dry ingredients;
• chef's knife;
• baking dish;
• wooden skewer;
• baking tray

How to make beetroot cake

Wash the beets thoroughly, wrap each tuber in foil, place on a baking sheet and place in an oven preheated to 180 degrees.

Bake the beets until tender (approximately 1.5 hours). This is the ideal way to prepare beets for this recipe. With this cooking method, it does not fill with water.

When the beets are ready, unwrap the foil and peel the beets.

Chop the beets into pieces. Place the beetroot pieces in a mixer or blender and grind into puree without lumps (after grinding in the blender, I additionally rubbed the beetroot mass through a sieve).

Thus, we have prepared all the necessary ingredients for the dough.

Place the chocolate and butter in a saucepan, then place this saucepan in another larger saucepan filled with hot water, put on the fire and heat, stirring, until the chocolate and butter are completely melted.

We prepare strong espresso coffee.

When the chocolate and butter are completely melted, pour in the hot coffee and mix thoroughly.

Remove the chocolate-coffee mixture from the heat and cool.

Separate the egg yolks from the whites. Beat the whites with a pinch of salt into a thick foam. Continuing to beat, add sugar in small portions. As a result, we will get soft and thick foam.

In a large bowl, beat the yolks. Continuing to beat, add in small portions the melted chocolate, which has cooled by this time. When these two ingredients are well mixed, add beet puree.

In a separate bowl, combine all the dry ingredients: sifted flour with baking powder and bitter cocoa. In small portions, add the dry ingredients to the wet ones, that is, to the chocolate-beetroot mixture. Gently mix in a circular motion from bottom to top.

Continuing to mix in a circular motion, add the whipped whites in small portions.

Prepare the baking pan by lining it with parchment paper or greasing it with butter and sprinkling it with flour, and do not forget to shake off any excess.

Transfer the resulting mass into the prepared pan. Reduce the oven temperature to 160 degrees (after baking the beets, the oven temperature was 180 degrees) and place the cake in the oven. Bake for 40 - 50 minutes. Check readiness with a wooden skewer.

We take the finished cake out of the oven and cool it without removing it from the mold. The outside of the cake will initially be slightly moist, but this will change as it cools.

Before serving, sprinkle the cake generously with powdered sugar.

You can serve the beetroot and dark chocolate cake with lightly whipped mascarpone cream cheese, whipped cream or a sprinkle of poppy seeds. You can do without it, the cake itself is incredibly delicious!

Bon appetit!

I thank Tanya for the wonderful recipe for beetroot cake. Very unexpected for me!

Dear readers, if you are interested in other culinary recipes, I invite you to our “Culinary Study” section. You can go to the category by clicking on the button below.

Delicious recipes for the whole family

And for the soul, today we will listen to the song “Wonderful Waltz” performed by Tatyana and Sergei Nikitin.

see also

17 comments

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• The beets must be boiled and cooled. Then grate on a medium grater. Melt the chocolate in a water bath, avoiding boiling. Pour hot black coffee and diced butter into the melted chocolate. Stir the chocolate mixture and cool. Sift the flour and combine with cocoa and baking powder.
• Separate the whites from the yolks. Grind the yolks into foam, beat the whites into foam. Gradually add sugar to the whites, continuing to beat. Then add the yolks and grated beets to the chocolate mixture. Mix with a spatula. Very carefully add the whites and mix. Add flour and cocoa. Knead the dough to the consistency of thick sour cream.
• Line a baking pan with parchment paper and pour out the dough. Place in a preheated oven for 30 minutes at 180 degrees. Cool the finished cake and cut into two parts. While the cake is baking, you need to prepare the cream and glaze.
• For the cream, beat the cream, butter, cocoa and powdered sugar in a blender. When the mass becomes homogeneous and fluffy, the cream is ready. Prepare the icing for the cake in a water bath. Combine all ingredients, simmer, stirring constantly. Coat chocolate beet cake with cream and decorate with icing.

Probably, the recipe for making a beetroot cake will seem unusual to many, although this vegetable cannot be called exotic. The cake turns out delicious, tender and aromatic, and the taste of beets is not felt in it at all. If you do not reveal your culinary secrets to those you are going to treat, they themselves may not even guess what these baked goods are based on. Although the purple pieces of beets in the cakes will still remain noticeable. But they can easily be confused with crushed berries, for example.

Any oil-based cream will suit this cake. The simplest one is whipped from unsalted fresh butter and condensed milk. By the way, usually they put either classic condensed milk or boiled milk in it. We recommend that you combine both in equal quantities - the cream will delight you with a rich, but not cloying taste.

How to cook beetroot cake “Bordeaux” - recipe with photo

For the test:

For cream:

Preparation. First we make the cream. To do this, grind the butter with white condensed milk, boiled milk and sour cream. Add vanillin. Place the cream in the refrigerator.

Grate the beets on a medium grater.

Grind the yolks with powdered sugar and half a teaspoon of hot water until white, put this mixture in softened butter and grind everything together.

Add the grated beets there and mix well.

Add flour and baking powder. The dough should be a little thick, but that's how it should be. When baking, the beets will give juice and the dough will be more liquid.

Beat the egg whites with a mixer to form a white “hat”. Gently mix the whites into the dough.

Bake two cake layers in a greased pan, previously lined with parchment. The oven temperature should not be higher than 170 degrees. The surface of the cakes should turn golden in about 45 minutes.

Cool the cakes on a wire rack. Carefully cut off the top crust and grind it into crumbs. This will be the powder.

Coat the pieces with cream, sprinkle with nuts (half the norm) and place one on top of the other.

Spread the sides and top of the cake with the remaining cream, sprinkle with crumbs, nuts and decorate with the remaining cream. Let the cake soak.

P.S.: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.

In the design of the master class, author's photos of Alina Zagainova were used. Copying is prohibited!

I wash the beets thoroughly under warm running water and peel them. I grate it (preferably the finest one) and sprinkle it with vinegar.
I use light apple cider vinegar, but you can use what you have on hand. Spraying the beets with vinegar will help them retain their original color.

Beat eggs with sugar.
There is no need to beat the eggs until incredibly fluffy; it will be enough if you spend a couple of minutes on this until the sugar dissolves.

200 g of chocolate will be used for the cakes, and the rest will be used to prepare the cream. It is best to take bitter chocolate (at least 72% cocoa) - the taste of the cakes becomes richer from this, and the cake itself does not turn out to be cloyingly sweet.

I break the chocolate into small pieces and melt it.
I always do this in a water bath, but you can do it the way you are used to.

I combine eggs, chocolate and vegetable oil beaten with sugar. I mix everything well.

I add grated beets.
If you haven’t tried adding vegetables to sweet pastries yet, take a chance and you won’t regret your decision. I guarantee that if you keep your secret ingredient a secret, no one will ever guess that you added the most ordinary beets to the cake. My family, having tried the first piece, were tormented for a long time by doubts about what I added. Someone decided that there was alcohol in the dough, someone was sure that prunes were involved.

I mix flour with baking powder.
A third of the wheat flour can be replaced with almond flour. This will only further enrich the taste of this cake.
Add flour to these ingredients and mix again.

I put the dough in a greased form (20 cm in diameter, you can take a larger form, then the cake will not be so tall) and bake in the oven at 200°C until “dry” (this is about 40-45 minutes).
I wait until the cake has cooled completely, and carefully cut off the top, and then cut it into two parts.

Now is the time to start preparing the cream.
Melt the remaining chocolate. I mix it with natural yogurt and cocoa. I beat it well and put it in the refrigerator for about half an hour. Then I beat it again.