Vanilla Cream Cheese Cake with Beet Slices

Recipe author: EAT SMARTER
Vanilla Cream Cheese Cake with Beet Slices
40 min.
1 hr 40 min.
Ready in


for 1 cake tin, (square, approx. 26 cm)
For the cake
1 ⅔ cups
1 cup
½ cup
1 teaspoon
3 tablespoons
1 ⅔ cups
1 teaspoon
1 tablespoon
For the icing
1 ¾ cups
½ teaspoon
dried Beets (for decoration)
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Preparation steps

Step 1/9
Preheat the oven to 180°C | 350F | gas 4.
Step 2/9
Wash, peel, and finely grate the beetroot.
Step 3/9
Separate the eggs and beat the sugar with the egg yolks. Mix together the flour, cornflour and baking powder, and stir into the egg mixture. Add the beetroot and ground almonds, and mix well.
Step 4/9
Whisk the egg white and then fold into the well-mixed ingredients.
Step 5/9
Grease the cake tin and scatter the breadcrumbs inside.
Step 6/9
Pour the cake mixture into the tin (tin with a removeable base), smooth the top, and bake for about 60 minutes on the lowest shelf of the pre-heated oven. Test with a skewer or sharp knife, and if necessary, cover the surface with aluminium foil to prevent the top from becoming too dark.
Step 7/9
Remove the cake from the tin and allow to cool.
Step 8/9
Beat together the cream cheese, icing sugar and vanilla essence until smooth, and ice the top of the cake. Decorate with dried beetroot shortly before serving.
Step 9/9

Additional advice

beetroots for decoration: Slice fresh beetroot, lay on a lined baking sheet, then dry in an oven for 1-2 hours at 80°C.