Beet Cake with Citrus Frosting
Ingredients
- Ingredients
- 200 grams Beets
- ½ whole Orange (zested and juiced)
- 3 Tbsps cane sugar
- 2 centimeters ginger
- 30 grams Multi-grain cracker
- 3 eggs
- 85 grams sugar
- 150 grams ground almonds
- 50 grams Pastry flour
- 400 grams Sour cream
- 1 egg yolk
- ½ whole lemon (zest)
- 1 pkg Vanilla sugar
- ½ Tbsp Binder
Preparation steps
Peel the beets and grate finely on a grater. Place the grated beets in a sieve and squeeze out as much juice as possible. Reserve about 50 ml (approximately 1/4 cup) of the juice. Combine the orange juice and turbinado sugar in a saucepan and boil down by about half.
Preheat the oven to 160°C (approximately 325°F).
Peel and grate the ginger. Crush the multigrain crackers finely. Separate the eggs. Whisk the egg yolks, orange zest and 35 g (approximately 1 ounce) of sugar until light and foamy. Stir in the grated beets and ginger. Beat the egg whites and remaining sugar until stiff and glossy. Fold the egg whites into the yolk mixture alternately with the ground almonds and flour. Mix until well combined. Spread the batter onto a baking sheet lined with parchment paper and bake for 25 minutes. Remove from the oven and allow to cool slightly.
Whisk together the sour cream, egg yolk, lemon zest, vanilla sugar and cornstarch until smooth and creamy. Spread the mixture evenly over the cake. Drizzle with the reserved beet juice, cut into squares and serve.
