{Natural Red Velvet Cake}
Preparation time: 45 min
Cooking time: 20 min (does not include decorations)
Serves: 12 (2 two layered 10 cm minicakes)
Ingredients
- 200 g raw beet (1 beet, or 1 cup beet puree)
- juice of one lemon
- 2 tbs white vinegar
- 125 g crème fraîche (sour cream, 1/2 cup).
- 125 g butter, room temperature
- 200 g sugar (aprox. 1 cup)
- 2 eggs
- 1 tbs vanilla extract
- 250 g flour (2 cups aprox)
- 1 tbs natural cocoa powder (not Dutch proccess)
- 2 tsp baking powder
- 125 g butter, room temperature (1 stick)
- 250 g cream cheese (9 oz aprox)
- 200 g confectioners’ sugar (aprox 1 cup)
- 80 g shredded coconut
- 1 egg white, room temperature
- 50 g sugar
- pinch of salt
- 25 g dark chocolate (1 oz)
- 1 tsp unsweetened cocoa powder
Beet cake:
Cheese frosting:
Decoration:
Directions
- First, we are going to prepare beet cakes. Preheat oven to 150 ºC (302 ºF)
- Prepare four 10 cm cake pans (butter and flour the bottom and the sides of the pans)
- Grate raw beet and then add lemon juice and vinegar, and puree it in food processor to as fine a texture as possible. Add sour cream, and beat until smooth in texture
- In a large bowl, place butter and sugar, and mix well. Add eggs one by one
- Add beet puree and vanilla extract, and whisk until combined
- Add flour, unsweetened cocoa powder and baking powder,
and stir until combined - Divide the batter evenly between the cake pans and bake for 20-25 minutes
- Leave the cakes in their pans on a wire rack for 10 minutes and then turn out to cool. Gently turn cakes back up, so the tops are up
- When cold trim any doming or top crust from cake layers using a very sharp serrated knife. Reserve whilst preparing the cream cheese frosting
- Combine all ingredients for the cheese frosting in the bowl of an electric mixer fitted with the paddle attachment. Switch to the whisk attachment, and mix until smooth and slightly fluffy
- Now it is time to decorate our mini cakes.Line a serving plate with pieces of paper parchment (so that they can be easily removed when you have finished with decoration). Place the bottom cake layer on top of your serving plate
- Place 1 dollop frosting on top of the cake layer, and spread evenly with a small offset palette knife. Gently place second cake layer, face up, on top. Put a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thick layer of frosting over the entire cake. Freeze until set, about 15 minutes, and repeat the process with the other minicake. You do not need a perfect finish on your cakes, since they will be covered with shredded coconut
- To finish decoration, take small handfuls of shredded coconut and press them onto the sides and top of the cake. Keep in the fridge until consumption
- To prepare the meringue mushrooms, preheat oven to 90 º C (200 º F)
- In bowl of electric mixer, beat the room temperature egg white, sugar and salt, until you get a meringue very stiff and glossy.
- Spoon meringue into a large pastry bag fitted with a large plain tip. Pipe meringue onto prepared baking sheet to form domes and stems (please check this video if you want to see a step by step on preparing the meringue and piping caps and stems for the mushrooms).
- Bake until dry, about 1 hour. Allow to cool
- To assemble mushrooms, melt chocolate in a double boiler or in a heat-proof bowl set over a pan of simmering water. Trim off points from tops of stems. With a small offset spatula, spread chocolate on underside of a cap and place trimmed end of stem into center of cap. Repeat with remaining mushrooms; refrigerate until set.
- Sprinkle cocoa powder lightly over meringues.
- Place the meringue mushrooms on top of cakes, and serve
NOTAS:
- The meringue mushrooms might be prepared beforehand, and stored in an airtight container until ready to use.
- The cake decoration was inspired by this cake from Martha Stewart
- If you do not like shredded coconut, you might omit it, or use shredded white chocolate instead
- Please take care that the cocoa you are using is natural and not dark or dutch processed
- This red velvet beet cake was prepared after the instructions on these two recipes (although my final version differs quite a lot from both recipes): this one by Sophistimom and this one by Big Bake Theory
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
Last week I was thinking at Red Velvet cake made with beet… It’s perfect, and your presentation it’s phenomenal!
Thank you 🙂
The cake with the mushrooms on top is too cute! I love the idea of using beets to give the cake a natural red.
I think I’m in love with your recipe for two reasons. 1. No food coloring! 2. you have written the amounts in grams and cups! Thank you!
Wow that’s super cute cake! love the little mushrooms on the top!
Just one thing, “crème fraiche” is not sur cream (crème sure) but fresh cream 😉 … so what we have to take? Fresh cream or sur cream?
Well, I think that créme fraîche is a sour cream http://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche
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