500 g butter
400 g sugar
200 g cooked beetroot
200 g dark chocolate
100 ml sunflower oil
5 tbsp chocolate milk powder
2 sachets of vanilla sugar
1 sachet baking powder
600 g flour
1 tsp salt
400 ml whipped cream
200 g cherries in syrup
150 g almond crisps
6 tbsp icing sugar
400 g cream cheese
350 g white chocolate
100 g Forest fruits
200 ml vanilla ice cream
Preheat the oven to 180 degrees.
Beat 250 grams of butter with the sugar and the eggs in a large bowl for 5 minutes until fluffy. Puree 150 grams of beets together with 50 grams of juice that comes out of the package using a stick blender.
Chop the dark chocolate into pieces. Melt the chocolate with the sunflower oil in a saucepan over low heat. Then whisk the melted chocolate, beet puree, instant chocolate milk powder, vanilla sugar, baking powder, flour and a teaspoon of salt into the batter. Mix well with a mixer.
Line two springform pans with baking paper. Spoon 2/3 of the batter into one baking pan and 1/3 of the batter into the other pan. Bake the cake for 45 minutes and let it cool.
Beat the whipping cream with 4 tablespoons of powdered sugar until stiff and mix in the cherries.
Chop the white chocolate into pieces and melt the chocolate over low heat with 50 grams of butter. Mix the cream cheese with the chocolate. When the cream cheese-chocolate mixture has cooled, you can mix in the rest of the butter.
Halve the chocolate cake that was 2/3 filled with batter into 2 circles. Divide half of the cherry cream filling over the cake and then sprinkle with half of the almond crisps. Place the next layer of cake on top of the cake and divide the rest of the filling and almond crisps over the cake. Cover with the last layer.
Spread the white chocolate icing over the top of the cake and finish the edges until the whole cake is covered with a white layer. Try to smooth out the glaze as much as possible. Then put the cake in the fridge for at least two hours before serving.
Halve the pomegranate, tap the peel with a wooden spoon and collect the seeds in a bowl. Do this with the other half as well.
Decorate the top of the cake with the forest fruits, pomegranate seeds and the rest of the icing sugar. Serve the Red Velvet cake with vanilla ice cream.
Tip: you can make this Red Velvet cake a day in advance and keep it in the fridge.