• It is a baked cheesecake placed on a shortbread base and encompasses by shortbread boundary. Whole raspberries lie on the bottom and are hidden in beetroot filling. During the baking they will come apart and give raspberry’s smell and taste to the cheese mixture. One small beetroot is responsible for this beautiful colour and unusual flavour. You can feel its taste but together with raspberries becomes new quality in this sweet dessert. Enjoy!

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round springpan 8 inch

     

    Shortbread base and boundary:

    • ½ cup + 2 tablespoons (150 g) butter, softened
    • ¼ cup + 1 tablespoon icing sugar
    • 1 egg
    • 2 cups cake&pastry flour

    Cheese mixture:

    • 250 g cream cheese, softened
    • 125 g mascarpone cheese
    • 100 ml whipping cream
    • 1 small raw beetroot, peeled
    • 3 eggs
    • ¾ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 100 g fresh raspberries

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

    Peel the beetroot and grate on the smallest mesh of vegetable grater. Mix together all ingredients of cheese mixture (except raspberries) with a spoon or shortly with electric mixer (do not mix too long because the air in the mixture causes in pushing down in the middle after baking).

    Preheat oven to the 325°F (170°C).

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Fill the pan (base and sides) with prepared pastry and press with your fingers to place properly. Arrange raspberries on the base in the shape of a round close to the sides of the pan. Pour the cheese mixture in the center and let it expand to the sides. Bake for 50-60 minutes. Baked cheesecake should be set on its whole surface. Cool in the pan about 1 hour and then place in a fridge for overnight. Next day remove from the pan and decorate with fresh raspberries before serving.

     

     

    Category: Cheesecakes.

    Tags: betroot, raspberry.

  • Red cake – I use this name as a shortcut because there is too much ingredients to mention them all in the title. We have in sponges powdered freeze-dried beet root and fresh pomegranate juice. They gave red colour and subtle taste not clearly defined as ‘beet root’. Frosting is made of dark chocolate truffle cream with liquorice syrup which changed the chocolate slightly however is not overwhelming, just a faint flavour. Anyway the whole cake is more original in describing than in taste. In taste it is just a yummy cake. Enjoy!

     

    3 x sandwich pan ø 7 inch

     

    Sponges:

    • ½ cup butter
    • 1 ½ cup sugar
    • ½ cup plant oil (I used canola)
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 1 cup whole wheat flour
    • 6 tablespoons freeze-dried powdered beet root
    • 2 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 4/5 cup (200 ml) Greek yoghurt (natural)
    • 1/5 cup (50 ml) freshly pressed pomegranate juice
    • few drops red food colouring  

     Chocolate frosting:

    • 350 g dark chocolate
    • 350 ml whipping cream
    • 2 tablespoons liquorice syrup (recipe here)
    • 2 teaspoons ground liquorice root

     Decoration:

    • 50 g white chocolate
    • few drops pink food colouring

     

     

    Start the frosting the day before. Place chocolate in a heatproof bowl. Add liquorice syrup and ground liquorice. Heat the cream until hot. Pour hot cream over the chocolate and let stand for 5 minutes, then stir until smooth. Place in the fridge for overnight.

    Next day preheat oven to 350 °F. Grease and line pans.

    Sponges: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add vanilla extract. In a separated bowl mix together both flours, beet root powder, baking powder, soda and salt. In another bowl mix yoghurt with pomegranate juice. Add flour mixture to butter mixture in three batches alternate with yoghurt, starting and ending with flour. When all ingredients are well incorporated decide if you want to add food colouring. Now your mixture is pretty pink but after baking becomes very pale. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Remove the frosting from the fridge. Beat it shortly with electric mixer just until fluffy. Set aside 3-4 tablespoons of frosting to decoration.

    Place the first sponge on a serving plate. Spread with half of the prepared frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Melt the white chocolate in double boiler or microwave. Add pink food colouring (or not if you do not want pink glaze). Pour the pink chocolate over the edges of the cake and let it drip down. Place the saved frosting in a piping bag and pipe the decoration on the top.


     

    Category: Layered.

    Tags:beetroot, chocolate, liquorice, pomegranate.

  • Yummy, aromatic rose ice cream to prepare at home. It takes few minutes and you do not need to owe ice cream maker. 100% ingredients are plants, all flavours and colours are natural and no sugar is added. My children love ice cream and they eat any amount in any taste. So I am very happy that they eat fruits and vegetables hidden in ice cream body. Enjoy!

     

    about 1 l

     

     Ingredients:

    • 3 small/medium bananas cut In pieces and frozen
    • 1 cup coconut milk (thick part from a can refrigerated overnight)
    • ½ cup almond milk
    • ½ tablespoon coconut syrup
    • 1 ½ tablespoons freeze-dried beet root (powdered)
    • 1 teaspoon pure rose extract

     

     
     
     
    Place all ingredients in a blender and blend until smooth. If you have ice cream maker pour the mixture in and follow manufacturer’s instruction. If you do not have ice cream maker (like me) pour the mixture in a plastic container and freeze overnight. Remove from the freezer few minutes before serving to soften ice cream. Scoop with ice cream spoon into cones or bowls.

     

     

     

    Category: Desserts and ice creams.

    Tags: banana, beetroot, coconut milk, glutenfree, rose, vegan.