A very unusual cake, very delicate, delicious. Thanks to the beets, the Surprise cake takes on an unusual color, the cream for the cake is made with Philadelphia cheese, which adds tenderness to the delicacy.
It is necessary
- For twelve servings:
- - 2 glasses of sugar;
- - 1/2 cup of cocoa and milk;
- - 1 glass of grated boiled beets;
- - 2 1/2 cups flour;
- - 500 g of icing sugar;
- - 250 g butter;
- - 100 g Philadelphia cheese;
- - 3 tbsp. tablespoons of cream;
- - 2 tbsp. spoons of honey;
- - 2 tbsp. tablespoons of lemon juice;
- - 4 eggs;
- - 2 teaspoons of soda;
- - 1 teaspoon of salt, vanilla extract or vanillin;
- - a pinch of salt.
Instructions
Step 1
Take a large split mold or two or three small round molds. Lubricate with oil. Put the oven to heat up to 180 degrees. Boil the beets in advance, cool, peel, grate and pour over with lemon juice. You can put the beets aside for now, we will need them a little later.
Step 2
Mix flour with 1 teaspoon of salt, baking soda, sugar, cocoa powder, butter, eggs, honey and milk. Add 2 teaspoons of vanilla extract or vanilla sugar. Mix in a deep bowl. Add the grated beets, beat with a mixer for a couple of minutes on medium speed. Put this mass in the prepared form, bake at the indicated temperature until tender (20-30 minutes). Do not overdry the beetroot biscuit, it should turn out to be a little moist.
Step 3
Now prepare the cream. To do this, combine Philadelphia cheese with cream, a pinch of salt and 1 teaspoon of vanilla. Add powdered sugar to the cream, beat until fluffy. Cover the finished carrot crust with cream, you can decorate with nuts on top. Or you can make a more beautiful cake - cool the finished cake and cut into three layers, smear each with cream and connect them together.
