INGREDIENTS
- – 2 boiled beets (the scale of a medium onion).
- – 3 eggs.
- – 140 cc oil.
- – Sugar 1 and a half cups.
- – Milk 3/4 cup.
- – Self-raising flour 2 and a half cups.
- – Bicarbonate 1 tsp.
- – Half a cup cocoa powder.
- – Vanilla essence 1 tbsp.
- Stuffed:
- – Dulce de leche confectioner c/n.
- – Whipped cream.
- – Raspberry sweet c/n.
- – Syrup c/n.
- – Cream 100 cc (just for the final layer).
- Ganache:
chocolate negro 50 g.
Have you ever ever tried a BEET CAKE? we convey you this spectacular recipe with dulce de leche, cream and syrup that you’ll love! I adopted the step-by-step beneath
PROCEDURE:
1. Cook dinner the beet within the oven with aluminum foil.
2. Beat the eggs for 4 minutes till they’re foamy, double in quantity and lighten. Add the sugar in a stream little by couple of minutes persevering with to beat, the consistency is creamy.
3. Add the oil in a stream whereas persevering with to beat. Add vanilla essence
4. Mix the beet with the milk.
5. Sift the flour with the bitter cocoa powder, baking soda and a pinch of salt.
6. With out beating, step by step add to the preparation (eggs, sugar, oil) mixing, in an enveloping and alternating method, the flour and cocoa, and the beet blended with the milk, divide into 4 oiled and floured rings.
7. To brighten, lower wonderful uncooked beet, soak in syrup and place in a low oven for two hours till dry.
8. To assemble: 1 layer sponge cake, syrup, place the cream in a piping bag with a spherical nozzle, make a circle on the surface and alternate with dulce de leche, 2 layer sponge cake, cream across the contour and alternate with raspberry jam like this till you attain the middle. Repeat with cream and dulce de leche, depart it semi-naked and unfold the highest frivolously.
