Ingredients
CAKE:
1 (10-ounce) beet, peeled and cut into 8 wedges
3/4 cup nonfat buttermilk
1 1/2 teaspoons vanilla extract
8 ounces cake flour (about 2 cups)
3 tablespoons unsweetened cocoa
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup butter, softened
1/4 cup canola oil
2 large eggs
1 large egg white
Baking spray with flour
FILLING:
4 ounces 1/3-less-fat cream cheese, softened
2 tablespoons heavy whipping cream
2 tablespoons 2% reduced-fat Greek yogurt
1/2 teaspoon vanilla extract
Dash of salt
1/2 cup powdered sugar
MERINGUE FROSTING:
2/3 cup granulated sugar
4 large egg whites
1/4 teaspoon cream of tartar
Dash of salt
Preparation
1. Preheat oven to 350°.
2.
To prepare cake, place beet in a small saucepan; cover with water.
Bring to a boil. Cook 10 minutes or until tender. Drain and cool
slightly.
3. Place beet in a food processor; process
until very finely chopped. Remove 1 cup beet from processor; reserve
remaining beet for another use. Combine 1 cup beet, buttermilk, and 1
1/2 teaspoons vanilla in food processor. Process until very smooth.
4.
Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, cocoa, baking powder, and 1/2 teaspoon salt in a
bowl, stirring well with a whisk.
5. Place 1 1/2 cups
granulated sugar, butter, and oil in a large bowl; beat with a mixer at
medium speed until fluffy (about 5 minutes). Add eggs and 1 egg white, 1
at a time, beating until incorporated. Add flour mixture and beet
mixture alternately to butter mixture, beginning and ending with flour
mixture. Divide batter evenly among 3 (8-inch) round metal cake pans
coated with baking spray. Bake at 350° for 23 to 24 minutes or until a
wooden pick inserted in center comes out clean. Cool 15 minutes in pans
on a wire rack. Remove cake from pans; cool completely on wire rack.
6.
To prepare filling, place cream cheese, cream, yogurt, 1/2 teaspoon
vanilla, and dash of salt in a medium bowl; beat with a mixer at high
speed until smooth. Add powdered sugar; beat at low speed 1 minute or
until well combined (do not overbeat).
7. To prepare
meringue, combine 2/3 cup granulated sugar and remaining ingredients in
the top of a double boiler. Cook over simmering water 2 to 3 minutes or
until a candy thermometer registers 160°, stirring constantly with a
whisk. Remove from heat. Beat egg mixture with a mixer at medium speed
until soft peaks form; beat at high speed until stiff peaks form (do not
overbeat).
8. Place 1 cake layer on a plate, and
spread half of filling over top; top with another cake layer. Spread
remaining filling over top; top with remaining cake layer. Spread
meringue frosting over top and sides of cake.
source : http://www.myrecipes.com
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