Description
Thought I'll be the pioneer idea to add the beets into the dough ))) But it turned out that the site already has two recipes, where the idea is successfully implemented. Your option is still added because it is different from already given. My cake is very chocolate. Lovers of wet biscuits.
Ingredients
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400 g
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3 piece
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200 g
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100 ml
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1 tsp
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100 g
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0.5 tsp
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1 tsp
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50 g
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1 piece
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100 g
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100 g
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Cooking
Preheat the oven to 160-180 degrees. Split shape with a diameter of 22 cm grease with butter and line a rimmed baking paper. Melt 250 g chocolate in a water bath or in the microwave. I do it in the microwave. Turn it on high and put the bowl of chocolate for 30 seconds. Take out, stir and repeat 1-2 times, until the chocolate is fully melted. Set the chocolate aside to cool slightly.
Using a mixer or blender, whisk together eggs, sugar and oil.
Beat 3 minutes until mixture becomes smooth and creamy.
Stir in the vanilla. Then sift on top the flour, baking soda and baking powder. Add almonds and gently fold into egg mixture.
Beet peel and RUB on a grater. Wring out excess liquid. Try to carefully squeeze the juice, otherwise the sponge cake won't be able to grilled.
Add to the test beets and the cooled chocolate. Mix well.
Pour the batter into the prepared pan and bake for 50-60 minutes until dry toothpick. You may need more time if you squeezed beet juice, carelessly, I ))) If top starts to burn, cover it with foil during baking.
The finished cake leave for a while in the form, then remove and fully ostudite on the grid.
For glazuri melt the remaining 150g of the chocolate using one of the methods described in step # 1. Cool slightly.
Then combine with sour cream and powdered sugar and beat until the mixture becomes thick and creamy.
Apply the icing on the cooled cake. Bon appetit!
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