BEETROOT & GRAPES CAKE
- Mixer with + K-beater
- Large mixing bowl
- Measuring glass
- Flat spatula for spreading
- Pastry bag
- Cake tin 15 cm diameter (the highest the best)
- 2 cupful cake flour
- 1 teaspoon bicarbonate of soda
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 large eggs
- 1 cupful white sugar
- 1/3 cupful brown sugar
- 1/2 cupful olive oil
- 1/4 cupful milk
- 1 tsp vanilla extract
- 1 cucharadita de extracto de vainilla
- 1 1/2 cupful boiled beetroot
- 1/2 cupful grapes
- 1 cupful raspberries to decorate
- 1 cupful cream
- 500 g cheese cream
- 2 cupful confectioner’s sugar
- Preheat the oven to 175ºC.
- In bowl, mix the flour with the bicarbonate, cinnamon, baking powder, salt and nutmeg. Reserve.
- In the large mixing bowl, place the eggs, brown and white sugar, olive oil and milk, then beat with electric mixer at medium speed.
- Add the mixture previously set aside. Beat at a medium speed for a couple of minutes. Reserve.
- Grate the beetroot. Peel and seed the grapes. Add to the previous mixture and beat at medium speed for 2 minutes.
- Grease and flour well the cake tin. (You’ll be thankful when removing from the mould).
- Low the temperature of the oven to 150ºC and insert the cake. Watch it, and check from time to time if the cake is cooked by poking a knife into it. (The knife should come out clean).
- Take the cake out of the mould and let cool.
- Mix the confectioner’s sugar and the cheese cream with the K-beater at high speed.
- Gradually add the cream to the mixture at medium speed until homogenous.
- Remove the cake from mould and cut the top layer so that you leave a perfect cylinder shape. (Keep the layer for the CheeseCream excess. You’ll be grateful!)
- Cut the cylinder into 2 parts, as similar as possible.
- Fill the pastry bag with the CheeseCream.
- Use a part of the cake as the base and cover it’s perimeter with small pearls of cream. Fill generously in the center.
- Do the same with the other part, then use the spatula for spreading the CheeseCream smoothly.
- Place the top part onto the base trying not to press it. Beware at this point: the CheeseCream is at a room temperature and could easily get slippy!
- Finish off sprinkling the top of the cake with a generous handful of raspberries.
- Leave the cake in the fridge for a couple of hours to enhance it’s consistency.