Pink Valentine's Day Cake with Roasted Beetroot, Mascarpone, and Chocolate Glaze - photo 1
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Pink Valentine's Day Cake with Roasted Beetroot, Mascarpone, and Chocolate Glaze

Wegetariańskie Valentine's Day Desserts Fusion cuisine 90 min Medium 9 wyświetleń ~41.69 PLN - (0)
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Description

A modern, seasonal Valentine's dessert combining the natural, deep pink of beetroot with velvety mascarpone cream and a shiny, bitter chocolate glaze. Inspired by fusion cuisine — the sweetness of white chocolate and mascarpone balances the earthy, slightly sweet flavor of roasted beets, while the popping pomegranate arils add fresh acidity, and the crunchy almond-cookie base contrasts in texture. Visual effect: a multi-layered cake in an intense, romantic color, decorated with pomegranate seeds and edible rose petals — it captivates the eye and senses. Perfect for a romantic dinner — serve slightly chilled, with a glass of semi-sweet sparkling wine or warm hibiscus tea. Qualities: creamy, slightly tangy, with a hint of cocoa bitterness and a crunchy base; aesthetic in form and flavor, ideal for a special occasion.

Ingredients (16)

Servings:
4
  • Beets (raw) 400 g
  • Whole grain biscuits (crumbled) 140 g
  • Butter 70 g
  • Ground almonds 60 g
  • Mascarpone 250 g
  • White chocolate 120 g
  • 30% cream 200 ml
  • Agar-agar (powder) 4 g
  • Lemon juice 20 ml
  • Powdered sugar 30 g
  • Dark chocolate 70% 100 g
  • Pomegranate seeds (arils) 120 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt (a pinch) 1 szczypta
  • ✨ Opcjonalne
  • Edible rose petals 2 g
  • Rose syrup 15 g
💰 Szacowany koszt dania: ~41.69 PLN (10.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Preheat the oven to 200°C (180°C with fan). Clean the beets: rinse under running water, trim the leaves and roots, but leave the skin on — it will protect the flesh from excessive drying during baking. Wrap each beet individually in aluminum foil or place them in a covered baking dish.

Ingredients: Beets (raw)
Use kitchen gloves when wrapping in foil; for baking, it's best to use a rimmed baking sheet or a small baking dish. Do not peel the beets before baking — the skin comes off easily after baking.
2

Roast the beets for 50-60 minutes, until a fork inserted in the center goes in easily and without resistance. The time depends on the size of the beets — medium-sized ones need about 50 minutes, larger ones up to 70 minutes.

Ingredients: Beets (raw)
Check the softness with a fork — when the beet is soft inside, it is ready. If juice comes out during baking, that’s normal. After removing, set aside to cool for 10-15 minutes until it can be touched.
3

When the beets have cooled enough to touch, remove the foil and peel off the skin — it will come off easily with your fingers or with a small knife. Cut into smaller pieces and blend with a blender or food processor until smooth. If the puree seems very thick, add 10-20 ml of lukewarm water to make blending easier.

Ingredients: Beets (raw)
Use a high-powered blender or an immersion blender; if you don't have a blender, pass the beets through a fine sieve, but this will take more time.
4

Prepare the base: blend the biscuits into fine crumbs in a blender or place them in a plastic bag and crush with a rolling pin. Transfer the crumbs to a bowl, add the ground almonds and melted, slightly cooled butter. Mix with a wooden spoon until the mixture starts to clump together and has the consistency of damp sand. If the mixture is too dry, add 5 g of butter at a time until the desired consistency is achieved.

Ingredients: Whole grain biscuits (crumbled), Ground almonds, Butter
The best is a blender with a pulse function or a rolling pin + a plastic bag. The best mold for assembling the base is a springform pan with a diameter of 16-18 cm; line the bottom with baking paper.
5

Transfer the crumble to the prepared springform pan (16-18 cm). Press down the bottom using the back of a spoon or a small glass to achieve an even and compact base about 7-8 mm thick. Place the pan in the refrigerator for at least 15 minutes to let the base set.

Ingredients: Whole grain biscuits (crumbled), Ground almonds, Butter
Make sure the base is even — this will help with the aesthetics of cutting. If you don't have a springform pan, you can use a pastry ring placed on a baking sheet lined with parchment paper.

Mascarpone cream

6

Prepare the cream: in a saucepan, heat 100 ml of cream, add the white chocolate broken into pieces and stir over low heat until it melts and forms a smooth mixture. Remove from heat and add the dissolved agar-agar: in a small bowl, mix the agar-agar with 30 ml of cold cream, then pour it into the hot mixture and stir vigorously for 30 seconds to ensure the agar dissolves well. Set aside to cool slightly (about 5 minutes).

Ingredients: White chocolate, 30% cream, Agar-agar (powder)
Use a small saucepan with a thick bottom; the temperature should not reach boiling — heat gently. Agar-agar must be completely dissolved, otherwise the cream will not set properly.
7

In a bowl, place the mascarpone, add the powdered sugar, vanilla extract, and a pinch of salt. Stir with a wooden spoon until the mixture becomes smooth. Then, slowly pour in the cooled but still liquid mixture of white chocolate and cream, while mixing the mascarpone cream until the ingredients are combined. Add the beetroot puree (about 250 g from the prepared puree) one tablespoon at a time and gently mix until the cream achieves a uniform, intensely pink color. Taste and adjust the sweetness by adding the remaining powdered sugar or rose syrup (optional). Finally, add the lemon juice and mix thoroughly - a fresh, tangy note should emerge.

Ingredients: Mascarpone, Powdered sugar, Vanilla extract, Salt (a pinch), White chocolate, 30% cream, Beets (raw), Lemon juice, Rose syrup
Use a spatula or a large spoon, gently mix to ensure the mascarpone doesn't become watery. The mixture should be smooth and slightly thick; if it's too runny, chill it in the fridge for 10-15 minutes, the agar should start to set.
8

In a separate bowl, whip the remaining 100 ml of cream until stiff (preferably cold cream, metal bowl). When the whipped cream forms soft peaks, gently combine it with the mascarpone-beet mixture by adding a few tablespoons of whipped cream to the cream and mixing vigorously, then gently folding in the rest. The goal is a light, fluffy consistency.

Ingredients: 30% cream, Mascarpone
Use a hand whisk or mixer on low speed; do not whip the cream too long (avoid graininess). If you don't have a mixer, use a hand whisk and beat vigorously.

Assembly

9

Remove the chilled base from the refrigerator. Pour the mascarpone-beet cream evenly over it, smoothing the top with a silicone spatula so that the surface is level. Chill in the refrigerator for at least 45 minutes, until the cream sets (agar-agar should ensure a gentle firming).

Ingredients: Mascarpone, Beets (raw), Whole grain biscuits (crumbled)
You can also apply the cream using a piping bag for decorative patterns. Cover the springform pan with aluminum foil or plastic wrap to prevent the cream from absorbing odors from the fridge.
11

Remove the cake from the fridge, gently pour the chocolate glaze in the center and spread it with a spatula or spoon, allowing it to naturally flow over the sides and create even edges. Work quickly — the glaze should be liquid but not hot.

Ingredients: Dark chocolate 70%, 30% cream
The best tool for spreading the glaze is a metal spatula or the edge of a spoon. If the glaze sets too quickly, gently warm it over a water bath.

Chocolate glaze

10

Prepare the glaze: heat 50 ml of cream almost to boiling (small bubbles at the edge), pour it over finely chopped dark chocolate and wait 1 minute. Slowly stir from the center to the outside until a smooth, shiny mixture forms. If you want a stronger shine, you can add 10 g of butter and melt it together. Set the glaze aside for 2-3 minutes to cool slightly — it will then be thicker and easier to spread over the cream.

Ingredients: Dark chocolate 70%, 30% cream
Use a small saucepan and cutting boards for the chocolate. The temperature of the cream should not be boiling; too hot cream can burn the chocolate and cause the glaze to curdle.

Decoration

12

After applying the glaze, decorate the cake evenly with pomegranate seeds, arranging them in a spiral or heart shape according to your preference. Add a few edible rose petals as a romantic touch. Optionally, drizzle a few drops of rose syrup over some of the pomegranate seeds (max 15 g) to enhance the aroma.

Ingredients: Pomegranate seeds (arils), Edible rose petals, Rose syrup
Use a pastry tweezers to precisely arrange the seeds and petals. Arrange the pomegranate seeds just before serving to prevent them from releasing juice and staining the glaze.

Serving

13

Before serving, take the cake out of the fridge for 10-15 minutes to allow the cream to soften slightly and the flavors to develop. When cutting, use a hot, dry knife (dip it in hot water and wipe it before each cut) to achieve clean slices. Serve arranged aesthetically on plates, decorated with a few extra pomegranate seeds on the plate.

Ingredients: Pomegranate seeds (arils), Whole grain biscuits (crumbled)
Heat the knife and wipe it between cuts, especially with warm glaze — this will ensure even, smooth slices. The slices should have visible layers: a crispy bottom, pink cream, and a thin bitter glaze.

Fun Fact

💡

Beets as an addition to desserts have a long history — in the 19th century, they were used for sweetening and coloring dishes. Their intense color perfectly fits the symbolism of Valentine's Day.

Best for

Walentynki Romantyczna kolacja Urodziny partnera/partnerki

Tips

🍽️ Serving

Serve slightly chilled (about 10-12°C inside the cream) for balanced flavors. Add a few fresh mint leaves to the plate for contrast and a glass of semi-sweet sparkling wine. Cut with a sharp, heated knife for aesthetically pleasing slices.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 48 hours. Do not freeze the finished cake (the mascarpone cream will change texture). The base may soften slightly after 24 hours; best results — within 24 hours of preparation.

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