Vanilla Cream Cheese Cake with Beets

Name: Vanilla Cream Cheese Cake with Beets
Total time: 1 h 40 min
Yield: 1
Ingredients: 1.667 cups Beets; 5 eggs; 1 cup sugar; 0.5 cup All purpose flour; 1 teaspoon Baking powder; 3 tablespoons Corn starch; 1.667 cups Almond flour; 1 teaspoon butter; 1 tablespoon breadcrumbs; 0.667 cup powdered sugar; 1.75 cups cream cheese; 0.5 teaspoon vanilla extract; dried Beets (for decoration)

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

365

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	365 kcal	(17 %)
Protein	8.72 g	(9 %)
Fat	21.52 g	(19 %)
Carbohydrates	36.08 g	(24 %)
Sugar added	23.29 g	(93 %)
Roughage	1.99 g	(7 %)

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more nutritional values

Vitamin A	171.6 mg	(21,450 %)
Vitamin D	0.83 μg	(4 %)
Vitamin E	6.32 mg	(53 %)
Vitamin B₁	0.06 mg	(6 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	0.94 mg	(8 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	42.27 μg	(14 %)
Pantothenic acid	0.22 mg	(4 %)
Biotin	0.6 μg	(1 %)
Vitamin B₁₂	0.6 μg	(20 %)
Vitamin C	0.56 mg	(1 %)
Potassium	89.32 mg	(2 %)
Calcium	92.7 mg	(9 %)
Magnesium	51.7 mg	(17 %)
Iron	1.06 mg	(7 %)
Iodine	25 μg	(13 %)
Zinc	0.26 mg	(3 %)
Saturated fatty acids	8.03 g
Cholesterol	107.94 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

cake tin, (square, approx. 26 cm)

For the cake: 1 ⅔ cups
Beets; 5
eggs; 1 cup
sugar; ½ cup
All purpose flour; 1 teaspoon
Baking powder; 3 tablespoons
Corn starch; 1 ⅔ cups
Almond flour; 1 teaspoon
butter; 1 tablespoon
breadcrumbs

For the icing: ⅔ cup
powdered sugar; 1 ¾ cups
cream cheese; ½ teaspoon
vanilla extract; dried Beets (for decoration)

How healthy are the main ingredients?

egg sugar cream cheese

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Product recommendation

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

Preparation steps

Preheat the oven to 350°F.

Wash, peel, and finely grate the beetroot.

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.

Whisk the egg white and then fold into the well-mixed ingredients.

Grease the cake tin and scatter the breadcrumbs inside.

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.

Remove the cake from the tin and allow to cool.

Beat together the cream cheese, icing sugar and vanilla extract until smooth, and ice the top of the cake.

Decorate with dried beetroot shortly before serving.