Beetroot cake with ginger
4 servings
80 minutes
Beetroot cake with ginger is an original embodiment of Russian cuisine, where traditional ingredients gain new life. Its bright raspberry hue and delicate texture make it not only aesthetic but also extraordinarily tasty. Sweet beetroot adds softness, while spicy ginger and fresh citrus zest contribute a subtle spicy note. Light cinnamon and vanilla aroma enrich the flavor, making it rich and layered. The cake is perfect for cozy tea parties or festive gatherings. It is served with a fluffy creamy topping and berries that add freshness. This dessert proves that Russian cuisine can surprise with the combination of simple ingredients, creating culinary masterpieces.
1
Grate raw beetroot on a medium grater.
- Beetroot: 260 g
2
Grate the ginger. Zest the lime (or lemon) - it will add a refreshing note to the cake.
- Fresh ginger root: 30 g
- Lime: 1 piece
3
Add ginger, lime zest and juice, sugar, 2 egg yolks, spices (cinnamon, cardamom, vanillin) to the beetroot and pour in the oil. Mix well.
- Fresh ginger root: 30 g
- Lime: 1 piece
- Demerara sugar: 100 g
- Chicken egg: 2 pieces
- Vanillin: to taste
- Cinnamon: 0.5 teaspoon
- Cardamom: pinch
- Olive oil: 100 ml
4
Add sifted flour with salt and baking powder. Mix.
- Wheat flour: 160 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
5
Whip the egg whites to peaks. Gradually fold into the beet mixture. Gently mix.
- Chicken egg: 2 pieces
6
Place the mixture in a greased mold (line the bottom with parchment). The mold has a diameter of 18 cm. Bake at 190 degrees for 30-40 minutes until a dry matchstick comes out.
7
Remove the finished cake from the mold and let it cool. To give it a more festive look, you can cover the cake with a 'cap' of cream. For this, whip 30-35% cream with powdered sugar until peaks form. Cover the cooled cake with cream and decorate with berries. Chill in the refrigerator for about 2 hours.
- Cream: 100 ml
- Icing sugar: to taste
- Fresh berries: 110 g