Beet Roulade With Chocolate And Raspberries
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A roll cake recipe with beetroot adding its taste enhanced with creamy cheese and raspberries.
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Ingredients
- Beetroot 200 gms
- 2 egg
- 90 gms All purpose flour
- 1 tbsp All purpose flour for dusting
- 1/2 cup superfine sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 cup buttermilk
- 1 tsp vanilla essence
- 35 gms White chocolate
- 1/3 cup cream cheese
- 2 tbsp Unsalted Butter
- 35 gms superfine sugar
- 1/4 tsp Vanilla essence
- 1/4 Cup dried raspberries
- 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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