Description
The benefits of beetroot is known to everyone. But our family is, well, very much does not like this vegetable either in cooked or raw. I decided to add beet juice to the cakes, so and vitamins are preserved and nobody will ever guess that the cake is beetroot. The texture is quite dense, but also porous.
Ingredients
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Yogurt
300 ml
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Chicken egg
2 piece
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Vegetable oil
2 Tbsp
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Flour
2 cup
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Leavening agent
1 Tbsp
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Vanilla
1.5 g
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Cocoa powder
3 Tbsp
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Beets
1 piece
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Coconut shavings
5 Tbsp
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Brown sugar
50 g
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Sugar
200 g
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Butter
Cooking
With a mixer, mix the yogurt, sugar, eggs until a homogeneous mass.
Beets grate on a fine grater and squeeze the juice through a sieve, cheesecloth or a juicer.
To the egg-kefir mixture add flour, vanilla, cocoa, baking powder, butter and beet juice. All mix thoroughly with a mixer.
In a greased bowl multivarki, pour half of the batter.
Pour coconut.
Chips pour the remaining batter. Set the bake mode 70 minutes. After the beep, open the lid and allow the cake to cool.
Bon appetit!!!
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