Beetroot cake

Ingredients for Beetroot cake

Instructions for Beetroot cake

To prepare the Beetroot cake recipe, please follow these instructions:

Oven preheated to 190 degrees. A 20 cm springform co-chaired m. wax paper. Paper greased and sprinkled lightly with flour.

A pot of water to the boil and put of flared. Egg yolks and half the amount of sugar in a heat-proof Bowl. The bowl is placed over the water bath, it must not touch the water. Whisk vigorously to mass is light and easy. Take the Bowl out of the water bath and add the grated beetroot.

Term cake crumbs, flour, baking soda, cinnamon, ginger, cloves, and a half teaspoon of salt into a large mixing bowl. Also add the grated lemon peel, raisins and hazel nuts.

In another bowl, beat the egg whites until stiff (m) håndmikseren. Add the sugar and whisk on to form a smooth marengsdej.

A third of the meringue batter into carrot mixture. Then turn over one-third of the dry ingredients in the dough. Continue in the same way to the dough is finished and completely smooth. Finally, stir the chopped pickled ginger in the dough. The whole procedure must be carried out carefully, it is important not to touch breezy opinion out of the dough. Pour the dough into the mold and bake the cake in 35-45 min Let the finished beetroot cake rest for 10 minutes before being taken out on a wire rack.

Cream cheese frosting: beat all ingredients well together for the emergence of a soft glaze.

Butter icing on the cake when it is completely cooled.