Pistachio and beetroot Gugelhopf

Pistachio and beetroot Gugelhopf

Total: 1 hr 20 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 386 kcal
, Fat: 21 g
, Carbohydrate: 41 g
, Protein: 7 g

The colours of this cake are truly stunning. The various components, including beetroot, pistachios and cranberries, come together to produce a sensational dessert.

Ingredients

16 pieces

Hint:

The original recipe with guaranteed success is for 16 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Cake mould

a little butter, soft
a little white flour

Cake mixture

200g butter, soft
220g sugar
¼tsp salt
4 eggs
150g cream quark
250g white flour
150g shelled ground almonds
1 ¼tsp baking powder
70g unsalted, shelled pistachios
100g dried cranberries
3tbsp beetroot juice

Icing

150g icing sugar
2tbsp beetroot juice
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Utensils

One ring-shaped cake mould (holding approx. 2 l)

How it's done

Cake mould

Brush the ring-shaped cake mould with a little butter, dust with flour.

Cake mixture

Place the butter in a bowl, whisk in the sugar and salt.

Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the quark.

Mix the flour, almonds and baking powder and stir into the mixture.

Divide the mixture into 2 portions. Coarsely chop the pistachios, set aside 2 tbsp. Mix the remaining pistachios and the cranberries into one half of the cake mixture.

Mix the beetroot juice into the other half.

To fill

Using tablespoons, spoon the cake mixtures alternately into the prepared cake mould.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip onto a cooling rack and leave to cool completely.

Icing

Combine the icing sugar and beetroot juice, pour over the cake, sprinkle with the reserved pistachios, leave to dry.

Good to know
Shelf life: Wrap in cling film and keep for approx. 2 days.

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