Beet Roulade With Chocolate And Raspberries
About Beet Roulade With Chocolate And Raspberries
A roll cake recipe with beetroot adding its taste enhanced with creamy cheese and raspberries.
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Recipe Time & More
Ingredients
- 200 gm Beetroot
- 2 Eggs
- 90 gm All Purpose Flour
- 1 tbsp All Purpose Flour for dusting
- 1/2 cup Sugar superfine
- 1 tbsp Cocoa Powder unsweetened
- 1/2 tsp Baking Soda
- 1/4 cup Buttermilk
- 1 tsp Vanilla Essence
- 35 gm White Chocolate
- 1/3 cup Cream Cheese
- 2 tbsp Unsalted Butter
- 35 gm Sugar superfine
- 1/4 tsp Vanilla Essence
- 1/4 Cup Raspberries dried
- 1 tsp Icing Sugar
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Instructions
- Slice the beetroot and steam in a steamer for 10 minutes.
- In a blender jar puree the beet root to a smooth paste
- Preheat oven to 180° C . Oil a 11x7 inch baking pan and line with parchment paper.
- Sift all purpose flour, cocoa powder and baking soda twice and keep aside.
- Next beat in beetroot puree and vanilla essence.
- Gradually beat in flour mixture alternating with the buttermilk.
- Pour the batter into baking pan and bake for 15 to 20 minutes or till the inserted toothpick comes out clean.
- Prepare a parchment paper dusted with allpurpose flour.
- Turn over the cake on the prepared parchment paper. Peel the paper used as the lining while baking.
- Now roll up the cake from the narrow end keeping the paper inside and allow it to cool.
- For filling, melt the chocolate in a pan, placed on a simmering pot and cool it.
- Add butter, cream cheese, sugar, vanilla essence to the melted chocolate and mix it.
- Now remove the wrapped paper from the cake and roll out carefully.
- Spread the filling evenly and sprinkle dried raspberries on the cake.
- Roll up the cake and wrap tightly with a plastic wrap and chill it for 1 hour.
- Remove the plastic wrap, dust with icing sugar, cut into pieces and serve.
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Vins Raj
5 Comments
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What a flavorful dish! Thanks for sharing.
Such a scrumptious dish! Thank you.
This looks so inviting! Thank you.
Looks so mouthwatering! Thanks for sharing.
Such a great recipe! Can’t wait to try it.