Rossella cake with Greek yogurt. Light, tasty and easy to make, featuring an innovation in pastry: the use of red beets. Have you ever tried them? They are sweet and lend themselves to many uses, not only in salads and risottos, but also in sweet creams.
Besides being tasty, beetroot is rich in minerals, vitamins and trace elements.
It is also a natural restorative that helps against tiredness, lack of appetite and anemia thanks to microelements that revitalize red blood cells and rebalance iron levels in the blood.
Thought for you:
- Difficulty: Easy
- Cost: Budget
- Rest time: 4 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
For the base
- 9 cups corn flakes
- 3.5 oz Greek yogurt, 0% fat
- 2.5 tsp sweetener (or 40 g (about 3 tbsp) granulated sugar)
- 1.5 cups Greek yogurt, 0% fat
- 5 tsp sweetener (or 50 g (about 1/2 cup) powdered sugar)
- 1.5 cups whipping cream, 35% fat
- 1.5 cups beets, cooked (pre-cooked)
- 3 sheets gelatin sheets
- 1/4 cup granulated sugar
Rossella cake with Greek yogurt
Tools
We need
- Food processor /Food processor
- Springform pan – springform pan, 9.5 in
- Electric whisk Electric whisk or stand mixer
- 2 Bowls
- Parchment paper domopak
- Plate about 9.75 in
Preparation of Rossella Cake with Greek Yogurt
Crush the cereals with a food processor (keep about 60 g aside for decoration) and put the rest in a bowl with 100 g of Greek yogurt; mix until you get a paste-like mixture.
Line a springform pan with parchment paper, and spread the mixture using the back of a spoon. Press firmly to make it adhere. Put in the freezer for 20 minutes.
Meanwhile, prepare the yogurt cream.
Blend 150 g of beetroot, warm it in a small saucepan, and when it is hot but not boiling dissolve the gelatin sheets, stirring. When it has cooled a little, add the gelatin to the yogurt and the powdered sugar, mix and set aside.
Whip the very cold cream from the refrigerator, and when it is whipped add the yogurt, powdered sugar and beetroot mixture.
Gently fold from top to bottom, leaving a few streaks.
At this point, remove the pan from the freezer and pour the yogurt cream on top, leveling it with the back of a spoon.
The leveling doesn’t need to be perfect, but it should simulate concentric circles like the petals of a rose.
Cut the remaining beets in half and slice them thinly to create the rose petals.
Put some granulated sugar on a small plate and gently press each petal into it to create a sugared effect, then form the rose starting from the center of the cake outward.
Place the cake in the refrigerator for 4 hours or longer.
When ready to serve, remove the springform ring and, with the help of the parchment paper, lift the cake gently and place it on a serving plate.
Use the cereals you set aside to cover the sides of the cake.
Here is the Rossella cake with Greek yogurt, ready to serve.
storage and tips
Rossella cake with Greek yogurt
Rossella cake with Greek yogurt
