Beetroot Layer Cake | i-Companion XL

• 125 g butter
• 250 g flour
• 3 pinches salt
• 125 ml water
• 150 g cooked beetroot
• 150 ml double cream
• 200 g fresh goat's cheese
• Juice of half a lime
• 2 tbsp cream cheese
• 2 radish
• A few basil leaves
• Salt and pepper, to taste

#SweetTreats

Cut the butter into pieces.

Put the flour, butter, salt and water into the mixer bowl with the Kneading/crushing blade attachment. Lock the lid with the cap and set it to Speed 8 for 2 minutes. Gather the dough and shape it into a ball.

Preheat the oven to 180°C. On a sheet of baking paper, use a rolling pin to roll the dough to a thickness of 3 mm. Cut into a big circle then cut a smaller circle inside to make a ring. Use the leftover dough to repeat the process on another sheet of baking paper. Prick holes in the pastry rings with a fork. Place on a baking tray and bake for 25 minutes. If the pastry starts to expand, place a small rack on top to stop it.

Cut the beetroot into pieces. Add the beetroot, goat’s cheese, lime, salt and pepper to the Mixing bowl with the Ultrablade knife attached. Lock the lid with the cap and set it to Speed 11 for 10 seconds. Scrape the sides, lock the lid with the cap and set on Speed 11 for 10 seconds.

Place the Mixing bowl with the Whisk attachment in the fridge for 30 minutes. Pour the single cream into the Mixing bowl. Lock the lid with the cap and set on Speed 8 for 7 minutes or until the cream is whipped.

Gently incorporate the beetroot mix into the whipped cream so as not to knock the air out and season. Transfer to a piping bag with a plain nozzle.

Pour the cream cheese into a piping bag with a small fluted nozzle. Wash the radishes and cut them into rounds.

Dot the beetroot cream mixture onto the pastry base. Place a second ring of pastry on top and repeat the process twice more. Decorate the pastry with cream cheese piping, radish and basil. Season with salt and pepper.