Kakku sai loistavan vastaanoton. Osa syöjistä, minä mukaan lukien, oli aika skeptisiä etukäteen. Punajuuri antoi mehevyyttä ja syvää väriä, mutta se ei maistunut kakussa lainkaan.
Kakun voi tietysti kuorruttaa siististi, mutta minä halusin tehdä siitä tuollaisen runsaan ja valuneen näköisen.
I bought an inexpensive root vegetable bag, I was mainly interested in the parsnips. Carrots were also of course used, but the bag also had three beets, and I do not like them at all.I wondered what to do with the beets, as to discard good food was not a sensible option. Suddenly remembered that I had seen online beetroot chocolate cakes. In Pinterest I found a number of options. Some of the cake eaters were was allergic to nuts, and some are sensitive to dairy products, so I made my own version. When the cake was made of beetroot, also the icing should be non traditional. I recalled the avocado mousse I made recently and decided to make avocado chocolate frosting. At the countryside I found maple syrup, and spruce shoot syrup I made last spring, I used them in half and half. Agave syrup is also suitable for this frosting.
The cake was loved! Some of the eaters, including me, was pretty skeptical in advance. Beet gave moist sofness and deep color, but it does not taste at all in the cake.
Cake can, of course, be neatly frosted, but I wanted to give it a rustic overflowing look.