Beetroot Cake with Walnuts
8 servings
120 minutes
Beetroot and walnut cake is an exquisite blend of tenderness and originality. Beetroot, traditionally used in Russian cuisine, gives the dessert amazing juiciness and a light sweetness, while walnuts add a crunchy texture and rich nutty aroma. This cake is a bright embodiment of culinary boldness, where familiar ingredients are revealed in a new light. The cream cheese-based frosting adds velvetiness and a pleasant tang, harmoniously complementing the sweetness of the beetroot. This treat is perfect for a cozy family tea time, surprising guests with its unusual flavor and elegant appearance.
1
Peel the beetroot and grate it on a coarse grater.
- Beetroot: 3 pieces
2
Add flour, baking powder, crushed walnuts (leave some for sprinkling), and grated cheese to the grated beetroot. Mix everything.
- Wheat flour: 500 g
- Baking powder (raising agent): 1 tablespoon
- Shelled walnuts: 250 g
- Gouda cheese: 100 g
3
Whisk the eggs with sugar, salt, milk, and melted butter. Add to the beet mixture and mix everything well.
- Chicken egg: 3 pieces
- Sugar: 6 tablespoons
- Milk: 200 ml
- Butter: 100 g
4
Place the mixture in a greased pan and bake in a preheated oven at 180 degrees for about 1 hour and 10 minutes, checking for doneness with a wooden skewer.
5
For the cream, beat the butter with 1 teaspoon of powdered sugar. Add the cream cheese and continue beating until smooth. Without stopping, gradually add the remaining powdered sugar.
- Butter: 100 g
- Icing sugar: 100 g
- Cream cheese: 200 g
- Icing sugar: 100 g
6
Take the cake out of the oven, let it cool, remove from the mold, and cut it in half lengthwise.
7
Spread with cream and fold the two halves together.
8
Cover the top of the cake with cream and sprinkle with nuts.
- Shelled walnuts: 250 g
