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Vins Raj
A simple cake roll recipe with beetroot adding its tasting enhanced with creamy cheese and raspberries.
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.
In a bowl add eggs and sugar, then beat with an electric mixer until thick and creamy.
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.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
SIMRAN GUPTA
Priyanka Gupta
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