Beetroot Cake with Walnuts
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Beetroot Cake with Walnuts
Ingredients
- Beetroot - 3 pieces
- Wheat Flour - 17.6 oz
- Chocolate eggs - 3 pieces
- Milk - 7 fl oz
- Aged gouda cheese - 3.5 oz
- Shelled pumpkin seeds - 8.8 oz
- Sugar - 6 tablespoons
- Baking Powder - 1 tablespoon
- Semi-soft cream cheese - 7.1 oz
- Butter - 3.5 oz
- Powdered Sugar - 3.5 oz
Step by Step guide
Step 1
Peel the beetroot and grate it on a coarse grater.
Step 2
Add flour, baking powder, crushed walnuts (leave some for sprinkling), and grated cheese to the grated beetroot. Mix everything together.
Step 3
Whisk the eggs with sugar, salt, milk, and melted butter. Add to the beetroot mixture and mix well.
Step 4
Pour the mixture into a greased baking pan and bake in a preheated oven at 356°F for about 1 hour and 10 minutes, checking for doneness with a wooden skewer.
Step 5
For the cream, beat the butter with 1 teaspoon of powdered sugar. Add the cream cheese and continue to beat until smooth. While continuing to beat, gradually add the remaining powdered sugar.
Step 6
Remove the cake from the oven, let it cool, remove from the pan, and cut in half lengthwise.
Step 7
Spread the cream on one half and place the two halves together.
Step 8
Cover the top of the cake with cream and sprinkle with walnuts.
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