Delicate beet cake with cream cheese

Fine beet cake with cream cheese - a sweet and healthy experience

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 10

Discover a unique recipe that combines the sweet taste of beetroot with the creamy texture of cheese, creating a refined and healthy dessert. This cake is not only a delight but also an excellent source of nutrients, considering the benefits of beets, rich in antioxidants, vitamins, and minerals. Let's start the culinary adventure!

Necessary ingredients

For the base:
- 4 large eggs
- 150 g sugar
- 1 cup (approximately 250 ml) grated beetroot (without pressing it)
- 250 g flour
- 1 packet of baking powder
- 2 teaspoons cinnamon
- 2 teaspoons grated ginger
- 200 ml sunflower or rapeseed oil

For the cream cheese:
- 250 g cottage cheese (or ricotta for a smoother texture)
- 200 ml fruit-flavored yogurt (preferably peach, but any favorite can be used)
- 4 tablespoons powdered sugar (or granulated sugar, to taste)

For decoration:
- 1 packet of gelatin
- Colored decorations (or fresh fruits, such as physalis)

Step by step

1. Preparing the pan and oven: Start by preparing a round baking pan with a diameter of 20 cm. Grease it with a little oil and line it with baking paper to prevent the layers from sticking. Preheat the oven to 180 degrees Celsius, so it is well heated when it’s time to put the cake in.

2. Preparing the base: Peel the beetroot and grate it until you have a full cup, but without pressing it. In a large bowl, beat the eggs with the sugar until they become a white and fluffy cream, and the sugar is no longer felt. Add the cinnamon and ginger, then the oil in a thin stream, mixing continuously.

3. Incorporating the dry ingredients: Add the grated beetroot to the egg mixture, followed by the flour mixed with baking powder. Mix everything well until you obtain a homogeneous and pourable composition.

4. Baking: Pour the mixture into the prepared pan and bake for about 40 minutes. It is recommended to do the toothpick test: if the toothpick comes out clean, the cake is ready. Let the cake cool in the pan, then carefully remove it.

5. Preparing the cream cheese: In a bowl, put the cottage cheese and blend it with a blender until it becomes a smooth paste. Add the yogurt and sugar, mixing again. Taste the cream and adjust the amount of sugar according to your preferences. If using granulated sugar, make sure it dissolves completely. Once the cream is smooth, put it in the fridge to cool.

6. Assembling the cake: After the cake has cooled, cut it into two or three layers, depending on its height. Divide the cream cheese into equal portions, applying it on each layer of cake. Smooth the cream well for a uniform and elegant appearance.

7. Decorating: If desired, you can melt the gelatin according to the instructions on the package and pour it over the cake to give it a shiny and elegant look. Sprinkle colored decorations or add fresh fruits, such as physalis, for an extra touch of freshness and color.

Useful tips

- Beetroot adds moisture and a vibrant color to the cake, making it more appealing. You can also experiment with other vegetables, such as carrots, for a different variant.
- If you want a less sweet cake, you can reduce the amount of sugar in the cream or use unsweetened natural yogurt.
- Instead of oil, you can use melted butter for a richer taste, but do not forget to adjust the amount according to the recipe.
- This cake pairs perfectly with herbal tea or refreshing lemonade, bringing a pleasant contrast between the sweetness of the dessert and the acidity of the drink.

Frequently asked questions

1. Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to do it without the cream cheese. Freeze the base, and when you want to consume it, you can prepare the cream fresh.

2. Can I use canned beetroot?
Although you can use canned beetroot, the final result will not be as fresh. Fresh beetroot has a more intense texture and flavor.

3. How can I check if the cake is well baked?
Besides the toothpick test, you can check if the cake has slightly pulled away from the edges of the pan.

The fine beet cake with cream cheese is not just a simple recipe, but also an inspired choice for any occasion. Give it a personal touch by adding a berry sauce or vanilla ice cream on the side! Enjoy every bite and cherish every moment spent in the kitchen!

 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) Decoration: -1 packet gelatin -colored decorations or anything you like