Beetroot Cake with Goat Cheese
⏳ Time
3 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Although this cake takes three hours to prepare, Borodinsky bread, boiled beetroot, and sharp cheese make it an ideal snack to accompany vodka. Soft goat cheese can be substituted with a hard cheese, as its graininess will be less noticeable due to the nuts. The most exquisite version is the same, but with the addition of truffle to the cheese mixture.
Ingredients
- Beetroot - 10.6 oz
- Sugar - 10.6 oz
- Malt Vinegar - 1 fl oz
- Water - 3 fl oz
- Goat cheese - 7.1 oz
- Thyme - 0.1 oz
- Garlic - 4 cloves
- 33% Cream - 3 fl oz
- Walnuts - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Blend the goat cheese with the cream until just combined.
Step 2
Remove the cores from the garlic cloves, chop the leftovers, and add them to the blender with the cheese along with the leaves from one sprig of thyme. Season with salt and pepper, then blend again for half a minute. Transfer the resulting mixture to a bowl.
Step 3
Stir in 30 grams of toasted and finely chopped walnuts into the cheese mixture.
Step 4
Brush two sheets of parchment paper with olive oil: place cheese on one and cover it with the other. Roll out a dough into a half-centimeter thick disc and place it in the freezer until the cheese hardens.
Step 5
Boil the beetroot until tender, allow to cool, peel, and slice into 3 mm thick rounds.
Step 6
Make the caramel: melt the sugar in a deep, dry skillet, then add the vinegar and simmer, stirring, until it reduces. Next, pour in the water and cook, stirring, for a couple of minutes. Then, pour the syrup over the sliced beets, ensuring the discs are completely submerged, and set aside for an hour.
Step 7
Cut out circles with a diameter of 3–4 cm from Borodinsky bread and toast them on both sides in butter.
Step 8
Cut circles from the frozen cheese that are slightly smaller in diameter than the bread. Do the same with the caramelized beets. Layer them to create a cake: beet, cheese, beet, cheese. Stop after about five layers, or when the height exceeds the ability to open your mouth wide enough to take a bite. Place all of this on the bread.
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