Vanilla Cream Cheese Cake with Beets
ready in 1 hr 40 min.
- For the cake
- 1 ⅔ cups Beets
- 5 eggs
- 1 cup sugar
- ½ cup all-purpose flour
- 1 tsp Baking powder
- 3 Tbsps Corn starch
- 1 ⅔ cups Almond flour
- 1 tsp butter
- 1 Tbsp breadcrumbs
- For the icing
- ⅔ cup powdered sugar
- 1 ¾ cups cream cheese
- ½ tsp vanilla extract
- dried Beets (for decoration)
How healthy are the main ingredients?cream cheesesugaregg
beetroots for decoration: Slice fresh beetroot, lay on a lined baking sheet, then dry in an oven for 1-2 hours at 80°C.
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.