This is the recipe that i have been looking for all of the time! No artificial food coloring at all!!!
PURE LOVE RED VELVET By the wonderful wonderful pastry chef Talita S
Makes one 22 x 22 cm cake - can be cut to any size (mine is 12 x 3 cm)
ALL NATURAL RED BEET SPONGE
2 large beetroots
150 g butter - melted
225 g sugar
260 g flour
1/4 tsp salt
15 g cocoa powder
2 1/4 tsp baking powder
330 ml full cream milk
Preheat the oven to 170 degrees C
Wrap beetroots up in aluminum foil and bake for 45 minutes until tender
Leave to cool, peel and cut into cubes, measure out 225 g of beetroot flesh
Place in a blender with the milk and sugar and blend until smooth
With the blender running on low speed, pour in the melted butter in a steady stream
Sift and mix all the dry ingredients in a bowl
Pour in the beetroot mixture and whisk until combined
Line three baking trays with wax paper
Spread out batter onto each tray 5 mm thick
Bake for 10-12 minutes at 150 degrees C until set but not browned
VANILLA AND CREAM CHEESE GANACHE
125 g white chocolate - melted
175 ml heavy cream
225 g cream cheese - reserve at room temperature
1/2 vanilla bean
Split and scrape vanilla bean to remove its seeds
Place the seeds into a saucepan with the heavy cream and heat to a light simmer
Pour over the melted white chocolate and whisk slowly to combine
Add in the cream cheese and whisk until combined
Use immediately while warm for ease of spreading
RASPBERRY JELLY
300 ml raspberry puree
30 g sugar
1 tsp agar-agar powder
Combine all ingredients and bring to a boil
Strain and use while warm but not hot
MONTAGE
Crystal jelly glaze
Red currants
Place a sheet of beet sponge on a cake board
Pour in one third of the cream cheese ganache, spread evenly over the sponge
Place the other sheet of beet sponge on top of the ganache, press down to level out
Follow by pouring half of the remaining cream cheese ganache, spread out evenly
Repeat the two previous steps a third time to compose the third layer
Place again in the fridge/freezer until the ganache sets
Pour the warm raspberry mixture over of the ganache, freeze completely
Trim edges to tidy the cake and expose the layers
Give the top of the cake a light brushing of crystal jelly glaze for shine
Cut into desired sizes (3 x 12 cm) or leave whole
Decorate with red currants
Leave to defrost in the fridge before eating
