Composition / ingredients
Step-by-step cooking
Step 1:
To make this cake, you will need 2 medium-sized boiled beets. They need to be cleaned and rubbed on a fine grater or crushed in a blender.
Step 2:
Beat the butter at room temperature with sugar, so that the mass becomes airy. Add eggs, vanilla sugar and beet puree to the mixture and mix thoroughly.
Step 3:
Combine flour, salt, baking powder and cocoa powder together and sift. Pour the dry ingredients into the butter-beet mixture and gently move. At this stage, the dough will be very thick and dense.
Step 4:
Now you need to pour a glass of boiling water into the dough. Add water in small portions, stirring the mixture constantly. The finished dough should resemble thick sour cream in consistency.
Step 5:
Grease a baking dish with vegetable oil and pour the dough into it. Bake in the oven at 180 degrees.If desired, the cake can be poured with melted chocolate or whipped cream, but it is good without additives.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
