Red velvet cake without artificial color

Ingredients for 1 servings:

• 300 g beetroot
• 1 tbsp vinegar, mild
• 2 tbsp lemon juice
• 300 g wheat flour
• 1 pinch of salt
• 2 tsp baking powder, ideally cream of tartar baking powder
• 2 tbsp cocoa powder, ideally without alkali
• 120 g butter
• 280 g sugar
• 3 eggs
• 1 pinch(s) of vanilla pulp
• 125 ml buttermilk
• 5 g butter for the molds
• 400 g cream cheese
• 100 g butter
• 200 g powdered sugar
• 1 pinch of salt
• 1 pinch(s) of vanilla pulp

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Red Velvet Cake – for Valentine’s Day, Mother’s Day, children’s birthdays or Christmas

Preheat the oven to 180°C (160°C fan-assisted). Butter 3-5 small round baking pans. Puree the peeled beets until very fine and mix with the vinegar and lemon juice. Mix the flour with salt, baking powder, and cocoa. (The cocoa powder must be alkali-free, otherwise the color will not work. If you don’t have it, omit it.) Beat the butter and sugar until fluffy. Mix in the eggs and vanilla thoroughly. Once well incorporated, add the buttermilk. Combine all three mixtures, pour the mixture into the pans, and bake for 25-35 minutes (test with a toothpick). For the glaze, beat the cream cheese, butter, powdered sugar, salt, and vanilla until fluffy. It is important that the cream cheese and butter are at the same temperature, otherwise the mixture will curdle. Spread each of the well-cooled dough discs with a little cream cheese. Place the slices on top of each other and cover the cake with the remaining mixture.