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Fresh Milk Beetroot velvet cake

Beetroot cake

Fresh Milk Beetroot velvet cake
Recipe by: Tumi Mogoai 
Serves 8-12
Cooking time: 50 min -1hour
250 g cake flour
½ cup tbsp cacao powder
2 tsp baking powder
pinch of fine sea salt, normal salt is also fine
2 medium beetroot, cooked peeled and pureed
50 g unsalted butter, room temperature
100 g castor sugar, divided
1 egg and 1 yolk room temperature
100 ml canola oil
1 tbsp pure vanilla extract
½ tbsp apple cider vinegar
60 ml Clover Fresh Milk room temperature
½ tsp whte vinegar
2 egg whites room temperature
Cream Cheese Frosting
2 medium beetroot, cooked, peeled and pureed
140 ml double cream
60 ml honey
1 tsp pure vanilla extract
225 g cold cream cheese cubed
Preheat the oven to 180°C and grease, line, and lightly flour one cake tin.
Sift the flour, cacao powder, baking powder and sea salt into a medium bowl. Whisk thoroughly to combine and set aside.
In another medium bowl, cream together the butter and 50 grams of the sugar using an electric hand mixer for about 5 min or with a whisk for 10 min. They should be light and fluffy.
Beat in the beetroot then egg and egg yolk, oil, vanilla extract and vinegar until combined.
Mix the Clover Fresh milk into the rest of the wet ingredients before pouring into the dry ingredients and folding together. Do not over mix.
Using hand mixer or whisk, whip the egg whites until they form soft peaks. Gradually add the remaining 50 grams of sugar while beating on high speed.
Gently fold the meringue into the batter, being very careful not to knock out any of the air. You may have a few streaks of pink meringue throughout the cake – don’t worry, these will darken as the cake bakes.
Pour the cake batter into the prepared tin and bake for 30-32 minutes or until a toothpick comes out with only a few crumbs. Remove the cake from the oven and allow it to cool in the pan for 5-7 minutes and then turn out onto a wire rack to finish cooling. Allow the cake to cool completely before cutting or decorating.
Cream Cheese Frosting
In the bowl of a stand mixer fitted with the whisk attachment, combine the double cream, honey, salt, and vanilla. Beat on medium-high speed until the cream forms medium peaks. The mixture should resemble Greek yogurt.
Turn the mixer onto a medium-low speed and add in the cubes of cream cheese one at a time.
Once all of the cream cheese has been added, whip the frosting on high speed until smooth. It may curdle a little, but just keep whipping and it will smooth out. Divide the frosting into 3 and add the beetroot puree to create 3 different levels of colour. From lightest to darkest.
Once your cake layer has cooled, shave off any domed peaks and reserve the shavings for the decoration.
Slice your cake into two even layers. Place one layer onto a cake board or stand and top with approximately 1/4 of the frosting. Repeat with the remaining layer.
Frost the cake with the remainder of the frosting starting with the darkest at the bottom to lightest at the top. Use the remaining frosting to decorate the top of the cake. Chill in the fridge for about 10-15 min then serve immediately.



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