Fine cake with red beet and cream cheese

Name: Fine cake with red beet and cream cheese - Voichita O.
Ingredients: Base:; 4 eggs; 150 g sugar; 1 cup grated beetroot; 250 g flour; 1 packet baking powder; 2 teaspoons cinnamon; 2 teaspoons grated ginger; 200 ml oil For the cream:; 250 g cottage cheese; 200 ml fruit; flavored yogurt; 4 tablespoons powdered sugar (or granulated) For decoration:; 1 packet gelatin; colored decorations or anything you desire

Dessert - Fine cake with red beet and cream cheese by Voichita O. - Recipia

Fine Beetroot Cake with Cream Cheese I first tried this cake when I had leftover beetroot from a salad and didn't want to waste it. I wasn't convinced about the taste at first, but the base turned out surprisingly pleasant, slightly moist, and with a subtle spice aroma. The cream cheese adds a refreshing contrast, and the good thing is that you can't taste the "vegetable" at all in the final result. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 20 minutes Baking time: 40 minutes Servings: 8-10 Difficulty: medium Recipe type: homemade cake, suitable for occasions or as a weekend dessert Ingredients For the base: - 4 eggs - 150 g sugar - 1 cup (250 ml) raw grated beetroot (without pressing) - 250 g flour - 1 packet baking powder - 2 teaspoons ground cinnamon - 2 teaspoons freshly grated ginger - 200 ml oil For the cream: - 250 g cottage cheese (preferably creamier) - 200 ml fruit yogurt (I used peach) - 4 tablespoons powdered or granulated sugar For decoration: - 1 packet gelatin - colored decorations (or your preference) - optional: a few physalis fruits Preparation Method 1. Start by preparing the pan. I used a round cake pan with a diameter of 20 cm. Line it with parchment paper or lightly grease it if you prefer. Preheat the oven to 180°C. 2. Peel the beetroot and grate it finely. Fill a 250 ml cup with grated beetroot without pressing it down. You can use any leftover beetroot for salad or freeze it. 3. In a large bowl, beat the eggs with the sugar at high speed until you get a pale, fluffy cream, and the sugar is no longer gritty. 4. Add the cinnamon and grated ginger. Begin to drizzle in the oil in a thin stream while mixing constantly. 5. Add the grated beetroot, mix gently, then fold in the flour mixed with the baking powder. Combine without overmixing, just until everything is incorporated. 6. Pour the mixture into the prepared pan, leveling it out. Bake in the middle of the oven for about 40 minutes. Check after 35-40 minutes with a toothpick: if it comes out clean, you can turn off the oven. 7. While the base is baking, prepare the cream. Place the cottage cheese in a bowl and blend it until it becomes a smooth paste. Add the yogurt and sugar. If you add everything at once and mix, it will be quicker. Taste; if you want it sweeter, add more sugar. The cream should be smooth, without any sugar granules (using powdered sugar makes it easier to blend). Chill the bowl until you assemble the cake. 8. When the base is done, let it cool in the pan for at least 15-20 minutes. Then carefully remove it and let it reach room temperature. 9. Once completely cooled, cut the base in half (if it has risen enough, you can cut it into three layers). Divide the cream into two or three parts, depending on how many layers you have. 10. Assemble the cake: place the first layer of the base, spread an even layer of cream, add the second layer, and cover with the remaining cream (or save some for decoration, as preferred). Smooth the top gently. 11. For decoration, you can prepare the gelatin according to the package instructions and pour a thin layer over the cake. Sprinkle colored decorations while the gelatin is still unset. If you have physalis or other small fruits, place them on top here and there. 12. Refrigerate the cake for at least an hour before slicing. Why I Make This Recipe Often It's a practical solution for leftover beetroot. The base doesn’t turn out dry and has a lightly spiced flavor. The cream is light and refreshing. It can be easily adapted based on what you have on hand and doesn’t require complicated ingredients. Tips and Variations Tips - For the base, the beetroot should be raw and finely grated. If you press it too hard into the cup, it will release too much liquid. - Don’t overbeat the mixture after adding the flour. - The toothpick test is important, especially if you have an uneven oven. - The finer the cottage cheese, the smoother the cream will be. Substitutions - Cottage cheese can be replaced with ricotta or fresh cheese if you want a softer cream. - The peach yogurt can be any fruit yogurt. Plain yogurt works too; just adjust the sugar. - If you don’t have fresh ginger, you can use half the amount of ground ginger. Variations - The base can also be made as a loaf or mini cakes; just adjust the baking time. - Instead of gelatin for decoration, you can use a thin layer of jam or fruit compote. - You can add grated lemon zest to the cream for an extra touch of freshness. Serving Ideas - Serve cold, sliced into pieces. - It works well as a dessert with coffee or as a snack between meals. - You can decorate with seasonal fruits for a fresh look. Frequently Asked Questions 1. Can I use cooked beetroot instead of raw? I do not recommend it. Raw beetroot gives the right texture to the base, while cooked would make the mixture too wet. 2. How much does the beetroot taste come through in the cake? Very little, especially if you add cinnamon and ginger. Those who don’t know won’t easily recognize it. 3. What type of cheese is best for the cream? The finer the cottage cheese, the better; or, if you prefer, you can use ricotta for a lighter cream. 4. Can I make the cake a day in advance? Yes, it keeps well in the fridge until the next day, and the base softens slightly from the cream. 5. What can I use if I don’t want to use gelatin for decoration? You can leave just the cream on top or put a very thin layer of jam/thick syrup. Nutritional Values Approximately, per slice (out of 10 slices): Calories: about 240-260 kcal Protein: 6-7 g Fat: 11-13 g Carbohydrates: 28-30 g Values may vary depending on the type of cheese and yogurt used. The cake contains sugar, but not excessively. Thanks to the cheese and yogurt, the protein content is above average for typical desserts. Storage and Reheating Store the cake in the fridge, covered, for up to 3 days. The base keeps well and doesn’t dry out quickly due to the cream. I do not recommend reheating in the oven or microwave; it is served cold or at room temperature. If you want to make it a day before serving, assemble it completely, including the cream and decoration.

Fine cake with red beet and cream cheese

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