Ingredients for approx. 16 pieces:
1 small tuber of beetroot
1 tbsp ground almonds
125 g butter
100 g sugar
1 packet vanillin sugar
1 pinch of salt
3 eggs (M)
125 g flour
½ packet baking powder
50 g almond slivers
50 g caramel sweets with chocolate icing (e.g. Daim)
For the icing:
125 g icing sugar
1 tbsp lemon juice
2-3 tbsp beetroot juice
Also:
Fat and ground almonds for the mould
Preparation:
1. Peel and grate the beetroot. Weigh out 60 g of grated beetroot and mix with 1 tablespoon of ground almonds. Mix with the ground almonds. Beat the butter, sugar, vanillin sugar and salt until fluffy. Stir in the eggs one at a time. Mix flour and baking powder, stir in briefly. Add the beetroot rasps, almond slivers and caramel sweets.
2. Pour the batter into a small greased cake tin sprinkled with ground almonds. (1 litre capacity) and sprinkle with ground almonds. Bake in the preheated oven (E.-Herd: 200°C/ Gas: Level 3) for 40-45 minutes.
3. Leave the cake to cool in the tin for approx. 10 minutes, turn out carefully and leave to cool completely. For the icing, mix the icing sugar, lemon juice and beetroot juice until smooth. Spread evenly evenly over the cake and leave to dry. Serve with crème fraîche.
Preparation time approx. 1 hour (without waiting time)
Nutritional values per piece approx.:
Calories: 201
joules: 842
Protein: 3,1 g
Fat: 10,7 g
Carbohydrates: 23.1 g
(FoodCentrale by ddp images)
