Chocolate Beetroot Cake with Cardamom Rose Swiss Meringue Buttercream and  Pistachios
Simply So Good
Simply So Good
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Ingredients

  • 2 1/2 cup flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cup sugar
  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk
  • 1 cup puree
  • 1 cup boiling water
  • 1 teaspoon vanilla
  • 3- inches high) round cake pans or 2 8
  • 2 of
  • 350 degree
  • 30-40 minutes
  • 2 1/2 cup flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1/2 cup cocoa
  • 2 cups sugar
  • 1 cup boiling water
  • 1 tsp vanilla
  • 350 degree
  • 40-45 minutes
  • 2/3 cup (150 g) egg whites
  • 1 1/4 cup (250 g) sugar
  • 1 1/2 cups (340 g) or 3 cubes unsalted butter
  • pinch of salt
  • 1 teaspoon vanilla
  • 1/2 - 1 teaspoon rose water
  • 1/4 - 1/2 teaspoon beet juice or a few drops of red food color
  • tiny pinch of cardamom
  • Cardamom Rose Swiss Meringue Buttercream
  • 2/3 cup (150 g) egg whites
  • 1 1/4 cup (250 g) sugar
  • 1 1/2 cups (340 g) or 3 cubes unsalted butter
  • pinch of salt
  • 1 teaspoon vanilla
  • 1/2 - 1 teaspoon rose water
  • 1/4 - 1/2 teaspoon beet juice or a few drops of red food color
  • tiny pinch of cardamom
  • Chopped pistachio's, if desired

Instructions

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