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Beet Roulade With Chocolate And Raspberries
Vins Raj
A roll cake recipe with beetroot adding its taste enhanced with creamy cheese and raspberries.
4
from 1 vote
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Prep Time
1
hour
hr
30
minutes
mins
Cook Time
40
minutes
mins
Total Time
2
hours
hrs
10
minutes
mins
Served As
Desserts
Recipe Cuisine Type
European
Servings
4
Ingredients
1x
2x
3x
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
teaspoon
baking soda
1/4
cup
buttermilk
1
teaspoon
vanilla essence
35
gms White chocolate
1/3
cup
cream cheese
2
tbsp
Unsalted Butter
35
gms superfine sugar
1/4
teaspoon
Vanilla essence
1/4
Cup
dried raspberries
1
teaspoon
Icing sugar
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.
Keyword
bake, beetroot, cakes, chocolate
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