Beetroot strudel cake

Beetroot strudel cake

Total: 1 hr 5 Min. | Active: 35 Min.
Nutritional value / people: 435 kcal
, Fat: 28 g
, Carbohydrate: 34 g
, Protein: 11 g


6 people


The original recipe with guaranteed success is for 6 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


1tbsp butter
3 shallots, cut into segments
800g raw beetroots, coarsely grated
2tbsp balsamic vinegar
½bunch thyme, finely chopped
1tsp salt
2 strudel pastry (approx. 120 g each)
50g butter, melted
150g Gorgonzola, cut into chunks
50g walnuts, toasted, coarsely chopped
knob of butter
a little sea salt
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For a spring form tin approx. 24 cm in diameter

How it's done


Heat the butter in a pan. Sauté the shallots and beetroot for approx. 2 mins. Add the balsamic, stir in the thyme, season with salt and allow to cool.

Place two sheets of pastry on a sheet of baking paper, place another two sheets of pastry on top at an angle to create eight corners. Place the pastry in the tin along with the baking paper, brush the base with butter. Spread the beetroot filling on top of the pastry base, top with the cheese and nuts. Fold in any protruding corners. Unfold the remaining four sheets of pastry, brush with a little butter, gather the edges individually, place on top of the mixture. Top with the knobs of butter and a pinch of Fleur de Sel.

Bake for approx. 30 mins. on the bottom shelf of an oven preheated to 200°C, cover with foil towards the end of the baking time if necessary. Remove the cake from the oven, allow to cool slightly, remove the tin frame, slide onto a platter and serve warm.

Good to know
Serve with: leaf salad

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