Tyler Florences Red Velvet Beet Cake Recipes

BEET CAKES WITH SWEET GREEK YOGURT

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets.
• Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
• Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.
• Combine yogurt and honey in a mixing bowl. Stir with a wooden spoon so they are just combined. Serve with warm beet cake.
• Yield: 4 servings
• Preheat oven to 150 degrees F.
• Shave the beet into thin slices using a mandoline or sharp knife. Line a roasting dish with parchment and set the beets out in a single layer on the tray. Top with powdered sugar. Cover with another sheet of parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over-cooking them. Bake for 2 to 3 hours, until dry and crispy. Use as a garnish on top of the beet cakes.
• Yield: 4 servings

ROASTED BEET BORSCHT

Steps:

• Preheat the oven to 400˚. Scrub the beets and put them on a large piece of foil; season with salt and pepper, add 3 thyme sprigs and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. When the beets are cool enough to handle but still warm, slip off their skins and chop them into large chunks.
• Bring the chicken stock to a gentle simmer in a saucepan over medium-low heat. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, garlic and remaining 3 thyme sprigs and cook, stirring, until softened and just starting to color, about 10 minutes.
• Add the warm chicken stock to the vegetables in the pot and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets in a blender and add the cooked vegetables and stock. Blend until smooth, adding more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate the flavors. (The borscht can be served hot or cold; for a chilled soup, transfer to a bowl and refrigerate until cold.)
• To make the garnish, grate the apple on the large holes of a box grater into a medium bowl; mix in the dill. Ladle the soup into bowls and swirl in a big dollop of sour cream. Top with the apple-dill mixture.

CHOCOLATE CRACKED EARTH (FLOURLESS CHOCOLATE CAKE)

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
• Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
• Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
• While the cake is cooking, whip the cream until it becomes light and fluffy.
• Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.

RED VELVET CAKE WITH BEETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Sift flour and baking powder together in a large bowl.
• Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BEET RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
• Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
• In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
• Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
• In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
• Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
• Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
• To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

TYLER FLORENCE'S RED VELVET BEET CAKE

Steps:

• FOR THE CAKE:.
• Preheat oven to 350°F.
• Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.
• Place cake tins on a roasting tray. Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
• Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.
• FOR THE CREAM CHEESE FROSTING:.
• Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.

RED VELVET BEET CAKE RECIPE

Steps:

• Make the Cake: Prepare the beets: Preheat the oven to 350°F (176.7°C). Wrap each beet in foil, and roast the beets for about 1 hour, until a knife pokes easily through the entire flesh. Allow the beets to cool in the foil, and then carefully peel each beet, discarding the skins. In a blender, puree the cooked beets on high speed with 3 tablespoons water until very smooth, a minute or two. Measure out 2 cups plus 2 tablespoons (480 grams/17 ounces) of the puree, and set it aside. (Reserve the remaining puree for another use.) 2. Butter or spray two 8-inch round cake pans, line them with parchment, and grease again. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and salt on high speed until the mixture becomes pale in color and falls back on itself in ribbons when the whisk is removed, 4 to 6 minutes. Fold in the beet puree until the batter is streaked with color but not completely incorporated. This will prevent the beaten eggs from deflating too much as you mix the batter.
• Sift together the cake flour and finely ground chocolate, then fold them into the batter until just combined. Divide the mixture evenly between the prepared cake pans. Bake the cakes for 25 to 30 minutes, until a cake tester inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack, and refrigerate for 2 to 3 hours. Slice the cakes in half horizontally (using a serrated knife) to make 4 cake rounds.
• Make the Chocolate Caramel Ganache: Place the chocolate in a large bowl and set aside.
• Heat the sugar over medium-low heat in a dry heavy-duty saucepan. Watch it carefully-the sugar on the bottom will begin to melt. When you see the edges begin to brown, use a heatproof spatula to drag the sugar toward the center to prevent any burning, and continue to stir occasionally until the sugar is completely melted and has turned an amber color.
• Remove the pan from the heat and immediately start pouring the cream into the caramel in a small, steady stream while whisking constantly. The caramel will bubble violently and may even seize up slightly, and that's okay. Continue to whisk, and put the pan back on high heat. As you bring the caramel liquid to a boil, any seized sugar chunks that may remain should dissolve. Once the liquid reaches a rolling boil, immediately pour it over the chocolate. Let the hot cream sit undisturbed on top of the chocolate for 30 seconds. Then use a whisk to stir slowly at first and then more vigorously as the chocolate and cream combine and the mixture thickens. The ganache should appear shiny and thick, but still be liquid enough to pour. Allow the ganache to full cool and thicken before assembling the cake.
• Using a large offset spatula, spread a thin layer of ganache evenly on top of each cake layer, and layer one on top of another to create a 4-layer cake. Before cutting it, allow the cake to set in the refrigerator, uncovered, for about an hour. The cake will keep in an airtight container at room temperature for several days, or in the refrigerator for up to 1 week.

RED VELVET BEET CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan with nonstick cooking spray.
• Place chocolate in a microwave-safe bowl. Transfer to microwave, and melt chocolate, stirring every 30 seconds, until melted, about 3 minutes. Set aside to cool.
• Whisk to combine flour, baking soda, and salt in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, eggs, and oil. Beat until well combined, about 2 minutes. Add beets, cooled melted chocolate, and vanilla. Beat until combined. Decrease speed to low and gradually add dry ingredients, scraping down the sides of the bowl as necessary.
• Pour into prepared pan and smooth top. Transfer to oven and bake until a toothpick inserted into the center comes out clean, about 25-28 minutes. Cool completely on a rack.
• Meanwhile, combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and well combined. At low speed, gradually add confectioners' sugar, beating until entirely smooth and well-incorporated. Add vanilla and a pinch of salt. Beat to combine.
• With a spatula, top cake with frosting, swirling to create peaks and valleys. Cut into squares and serve.

RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
• Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
• In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
• Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
• Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
• To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

TYLER FLORENCE'S PICKLED BEET MARTINI

Steps:

• Place martini glasses in the freezer or fill them with ice.
• Fill a cocktail shaker with ice.
• Add beet juice, vermouth, vodka, and aquavit to shaker.
• Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
• Garnish with skewered baby beets.