Marbled beetroot vanilla cake with meringue

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 250 g Butter
  • 1 package Vanillin sugar
  • 350 g Sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 6 TABLESPOONS Milk
  • 400 g + 4 tablespoons flour
  • 1 package Baking Powder
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 150 g cooked beetroot
  • 1 TEASPOON red food colouring (powder)
  • 2 Protein (size M)
  • 6 TABLESPOONS redcurrant jelly
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Mix butter, vanillin sugar, 250 g sugar and salt with the whisk of the hand mixer in a mixing bowl for about 5 minutes. Stir in eggs and 3 tbsp. milk one after the other

  2. 2

    Mix 400 g flour and baking powder. Add and stir in briefly. Halve the dough and put into 1 mixing bowl each. Fold vanilla pulp and 3 tbsp. milk into one half of the dough. Remove 3 tbsp. of dough from the other half and puree with the beetroot. Stir the beetroot mixture, 4 tbsp. flour and food colouring back into the remaining dough

  3. 3

    Place the dough by the spoonful in a greased springform pan (26 cm Ø) sprinkled with flour and marble lightly with a fork. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Cover if necessary. Remove the cake from the oven, let it cool in the mould for approx. 3 hours

  4. 4

    Beat the egg white until stiff and slowly add 100 g sugar. Beat the mixture until the sugar has dissolved. Divide the cake into three parts horizontally. Spread 3 tbsp. jelly evenly on the base. Place the middle cake base on top and spread as well. Place the top cake layer on top

  5. 5

    Spread the cake with the beaten egg white. Brown lightly with a crème-brûlée burner or brown for approx. 5 minutes under the preheated grill

  6. 6

    waiting time approx. 3 hours

Nutrition Facts

KCAL
470 kcal
CARBS
65 g
FATS
20 g
PROTEINS
8 g