When I have time, I prefer to make the cake layers a day in advance, especially for recipes that require patience for cooling and cutting into layers. I've noticed that the texture stabilizes much better after a night in the fridge, particularly for sponge cake layers with unusual additions like beetroot or carob powder. I've made this cake several times, and each time I've relied on the method below, taking my time with the assembly.
Quick Info
Total time: about 1 day (with overnight cooling of the cake layers)
Preparation time: 60-70 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 10-12 slices
Difficulty: medium
Recipe type: cake for birthdays or family events
Ingredients
Cake Layers:
8 eggs
6 tablespoons sparkling water
10 tablespoons sugar
1 pinch of salt
15 tablespoons all-purpose flour, sifted
2 tablespoons carob powder
2 tablespoons finely grated or minced beetroot (I use a food processor or a fine grater)
1/2 packet baking powder
Cream:
500 ml heavy whipping cream (I usually use Hulala)
1/2 jar strawberry jam
200 g finely chopped or blended beetroot
Decoration:
100 g white chocolate with nuts and puffed rice
3-4 tablespoons milk
about 50 g milk chocolate (for making curls)
Preparation Method
1. Separating the Eggs. I start by separating the egg yolks from the whites. I place the egg whites in a large bowl and the yolks in a separate one. It's important that no yolk gets into the whites; otherwise, they won't whip well.
2. Whipping the Egg Whites. I beat the egg whites with a pinch of salt and 5 tablespoons of sugar until they become firm and form stiff peaks. The meringue should be glossy and dense.
3. Mixing the Egg Yolks. I mix the yolks with the remaining 5 tablespoons of sugar and the baking powder until they become frothy and double in volume. I gradually add the 6 tablespoons of sparkling water, one at a time, continuing to mix. Once I have a homogeneous mixture, I stop using the mixer.
4. Incorporating Flour and Egg Whites. In the yolk mixture, I start adding, alternately, one tablespoon of flour and one of whipped egg whites, gently folding with a wooden spoon from the bottom up to avoid losing volume. I continue until I've incorporated all the flour and meringue.
5. Dividing the Mixture. I divide the resulting mixture into two bowls. In one, I add 2 tablespoons of finely grated or minced beetroot, and in the other, I add 2 tablespoons of carob powder. I gently mix each part.
6. Assembling the Cake Layers. I prepare a large baking dish (or a round pan with high sides, if I have one), grease it with a little oil, and dust it with flour. I start spooning the mixture into the pan: one spoonful of the carob mixture, then one of the beetroot mixture, alternating colors until I've used all the batter. The final effect is a cake with a marbled pattern.
7. Baking the Layers. I place the pan in a preheated oven at a moderate temperature (I use 170-180°C in my electric oven). The baking time varies, but it typically ranges between 35 and 45 minutes. I do the toothpick test halfway through and towards the end. When it comes out clean, the cake layers are ready.
8. Cooling the Layers. I take the cake out and let it cool completely in the pan, then cover it with a clean towel and refrigerate it overnight. The next day, I carefully cut it into three layers.
9. Preparing the Cream. On the day of assembly, I prepare the cream: I whip the very cold heavy cream until it thickens. I add half a jar of strawberry jam and the 200 g of finely chopped beetroot. I gently mix without overwhipping the cream.
10. Assembling the Cake. I place the first layer of cake on a serving platter, spread a layer of cream, cover it with the second layer, repeat the cream layer, and place the final layer on top. With the remaining cream, I frost the sides and top of the cake.
11. Decoration. For decoration, I melt the white chocolate with 3-4 tablespoons of milk over low heat in a small pot, stirring continuously until completely melted. I quickly pour the melted chocolate over the cake, then let it cool slightly. I use a vegetable peeler to shave curls from the milk chocolate and sprinkle them on top.
12. Final Cooling. I refrigerate the cake for 2-3 hours before slicing it, allowing the cream to set and the flavors to meld.
Why I Make This Recipe Often
The cake layers hold up very well if I prepare them a day in advance, saving me time on serving day. The combination of beetroot and carob powder creates interesting shades, and the cream made with whipped cream and jam is easy to make and quite light. Plus, the cake keeps well in the fridge and doesn't dry out quickly.
Tips and Variations
Tips
If you don't have carob powder, don't substitute it with cocoa in the same amount – the result will differ. The beetroot should be well-drained if you're using cooked beetroot.
Don't overmix the egg whites, or the cake might turn out too dense.
The cream should be very cold before whipping.
If you don't have a food processor, you can grate the beetroot on a fine grater, but it should be as fine as possible.
Substitutions
The strawberry jam can be replaced with raspberry or blueberry jam.
Hulala cream can be substituted with another type of plant-based cream, but the final texture may vary slightly.
The white chocolate for decoration can be without nuts or puffed rice if you want a smoother look.
Variations
If you prefer, you can make the cake layers with only beetroot or only carob, not both at the same time.
The cream can be made just with whipped cream and jam, without beetroot, for a simpler version.
The cake can also be baked in two smaller pans if you don't want to cut it into layers.
Serving Ideas
The cake slices look nicer after being refrigerated for at least 2-3 hours.
It can be served plain; it doesn't need fresh fruit or other additions.
It's perfect for festive meals, birthdays, or when you want to use beetroot in a more unique way.
Frequently Asked Questions
Can I use raw beetroot, or does it need to be cooked?
I generally use cooked and cooled beetroot, but if it's grated very finely and doesn't have juice, raw beetroot will work too.
What should I do if the cake layers don't rise enough?
This usually happens if the meringue was overmixed or beaten too vigorously. It's important to mix gently and patiently.
Can I use natural cream instead of plant-based cream?
Yes, but natural cream can deflate more quickly and doesn't keep as well. A stabilizer may be needed.
How long does the cake last in the fridge?
Covered, it will keep well for 2-3 days without drying out or changing flavor.
Nutritional Values
Estimate for one slice (out of 12): approximately 300-350 kcal, 5-6 g protein, 16-18 g fat, 38-40 g carbohydrates. The beetroot adds very few extra calories and some fiber; the cream and chocolate contribute the bulk of the calories. Values are approximate and vary depending on how generous the cream layers are or how much chocolate ends up on each serving.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend freezing, and reheating is not suitable for cream with whipped cream. It is served cold, directly from the fridge. If it becomes too firm, letting it sit at room temperature for half an hour helps.
Quick Info
Total time: about 1 day (with overnight cooling of the cake layers)
Preparation time: 60-70 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 10-12 slices
Difficulty: medium
Recipe type: cake for birthdays or family events
Ingredients
Cake Layers:
8 eggs
6 tablespoons sparkling water
10 tablespoons sugar
1 pinch of salt
15 tablespoons all-purpose flour, sifted
2 tablespoons carob powder
2 tablespoons finely grated or minced beetroot (I use a food processor or a fine grater)
1/2 packet baking powder
Cream:
500 ml heavy whipping cream (I usually use Hulala)
1/2 jar strawberry jam
200 g finely chopped or blended beetroot
Decoration:
100 g white chocolate with nuts and puffed rice
3-4 tablespoons milk
about 50 g milk chocolate (for making curls)
Preparation Method
1. Separating the Eggs. I start by separating the egg yolks from the whites. I place the egg whites in a large bowl and the yolks in a separate one. It's important that no yolk gets into the whites; otherwise, they won't whip well.
2. Whipping the Egg Whites. I beat the egg whites with a pinch of salt and 5 tablespoons of sugar until they become firm and form stiff peaks. The meringue should be glossy and dense.
3. Mixing the Egg Yolks. I mix the yolks with the remaining 5 tablespoons of sugar and the baking powder until they become frothy and double in volume. I gradually add the 6 tablespoons of sparkling water, one at a time, continuing to mix. Once I have a homogeneous mixture, I stop using the mixer.
4. Incorporating Flour and Egg Whites. In the yolk mixture, I start adding, alternately, one tablespoon of flour and one of whipped egg whites, gently folding with a wooden spoon from the bottom up to avoid losing volume. I continue until I've incorporated all the flour and meringue.
5. Dividing the Mixture. I divide the resulting mixture into two bowls. In one, I add 2 tablespoons of finely grated or minced beetroot, and in the other, I add 2 tablespoons of carob powder. I gently mix each part.
6. Assembling the Cake Layers. I prepare a large baking dish (or a round pan with high sides, if I have one), grease it with a little oil, and dust it with flour. I start spooning the mixture into the pan: one spoonful of the carob mixture, then one of the beetroot mixture, alternating colors until I've used all the batter. The final effect is a cake with a marbled pattern.
7. Baking the Layers. I place the pan in a preheated oven at a moderate temperature (I use 170-180°C in my electric oven). The baking time varies, but it typically ranges between 35 and 45 minutes. I do the toothpick test halfway through and towards the end. When it comes out clean, the cake layers are ready.
8. Cooling the Layers. I take the cake out and let it cool completely in the pan, then cover it with a clean towel and refrigerate it overnight. The next day, I carefully cut it into three layers.
9. Preparing the Cream. On the day of assembly, I prepare the cream: I whip the very cold heavy cream until it thickens. I add half a jar of strawberry jam and the 200 g of finely chopped beetroot. I gently mix without overwhipping the cream.
10. Assembling the Cake. I place the first layer of cake on a serving platter, spread a layer of cream, cover it with the second layer, repeat the cream layer, and place the final layer on top. With the remaining cream, I frost the sides and top of the cake.
11. Decoration. For decoration, I melt the white chocolate with 3-4 tablespoons of milk over low heat in a small pot, stirring continuously until completely melted. I quickly pour the melted chocolate over the cake, then let it cool slightly. I use a vegetable peeler to shave curls from the milk chocolate and sprinkle them on top.
12. Final Cooling. I refrigerate the cake for 2-3 hours before slicing it, allowing the cream to set and the flavors to meld.
Why I Make This Recipe Often
The cake layers hold up very well if I prepare them a day in advance, saving me time on serving day. The combination of beetroot and carob powder creates interesting shades, and the cream made with whipped cream and jam is easy to make and quite light. Plus, the cake keeps well in the fridge and doesn't dry out quickly.
Tips and Variations
Tips
If you don't have carob powder, don't substitute it with cocoa in the same amount – the result will differ. The beetroot should be well-drained if you're using cooked beetroot.
Don't overmix the egg whites, or the cake might turn out too dense.
The cream should be very cold before whipping.
If you don't have a food processor, you can grate the beetroot on a fine grater, but it should be as fine as possible.
Substitutions
The strawberry jam can be replaced with raspberry or blueberry jam.
Hulala cream can be substituted with another type of plant-based cream, but the final texture may vary slightly.
The white chocolate for decoration can be without nuts or puffed rice if you want a smoother look.
Variations
If you prefer, you can make the cake layers with only beetroot or only carob, not both at the same time.
The cream can be made just with whipped cream and jam, without beetroot, for a simpler version.
The cake can also be baked in two smaller pans if you don't want to cut it into layers.
Serving Ideas
The cake slices look nicer after being refrigerated for at least 2-3 hours.
It can be served plain; it doesn't need fresh fruit or other additions.
It's perfect for festive meals, birthdays, or when you want to use beetroot in a more unique way.
Frequently Asked Questions
Can I use raw beetroot, or does it need to be cooked?
I generally use cooked and cooled beetroot, but if it's grated very finely and doesn't have juice, raw beetroot will work too.
What should I do if the cake layers don't rise enough?
This usually happens if the meringue was overmixed or beaten too vigorously. It's important to mix gently and patiently.
Can I use natural cream instead of plant-based cream?
Yes, but natural cream can deflate more quickly and doesn't keep as well. A stabilizer may be needed.
How long does the cake last in the fridge?
Covered, it will keep well for 2-3 days without drying out or changing flavor.
Nutritional Values
Estimate for one slice (out of 12): approximately 300-350 kcal, 5-6 g protein, 16-18 g fat, 38-40 g carbohydrates. The beetroot adds very few extra calories and some fiber; the cream and chocolate contribute the bulk of the calories. Values are approximate and vary depending on how generous the cream layers are or how much chocolate ends up on each serving.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend freezing, and reheating is not suitable for cream with whipped cream. It is served cold, directly from the fridge. If it becomes too firm, letting it sit at room temperature for half an hour helps.