I made a cake with red beets for Anya’s birthday cake. I roasted the beets instead of boiling them. Then replaced the espresso with beet juice (mostly because I had it in the pan after roasting the beets). Finally I used 7 oz of carob chips along with three tablespoons of a triple cocoa powder blend. To make it a little fancier, I made a small layer cake with the mascarpone between the layers.
I covered the cake with a stabilized whipped cream flavoured with raspberry and added fresh raspberries to to the top. The cake what what I imagined a red velvet cake was before it became white cake with red dye – a deep reddish brown colour. Very moist and dense in spite of the whipped egg whites folded into it.
Raspberry Whip Cream
1 cup heavy whipping cream
1/2 cup fresh raspberry purée (seeds strained out)
1 packet unflavoured gelatin
2 tablespoons superfine sugar
Dissolve gelatin in the raspberry purée.
Begin whipping the cream in a stand mixer. Slowly add in the sugar. Leave the mixer run and heat up the gelatin per instructions. Allow to cool a bit but don’t let it set. Drizzle raspberry mixture into cream and continue whipping to the soft peak state.
Since I was using this as a cake ‘frosting’, I immediately applied it to the cake and allowed it to set on the cake. Before the gelatin set:
After gelatin has set: