Resep van Ina Paarman
Serves 8 - 10
250 g butter at room temperature
3 extra large eggs at room temperature
1 x 600g Ina Paarman's Vanilla Cake Mix
Adjust oven shelf to middle position.
Preheat oven to 180°C. Butter 2 x 20-22cm cake tins.
Ignore package instructions and follow the method below.
Cream butter until soft and creamy.
Add 1 egg and 1T cake mix at a time, beating after each addition, until you have used all 3 eggs.
Add the grated beetroot and red colouring and beat it in very well to blend the colours. Add the milk and beat it in. Add all remaining dry cake mix and gently fold in by hand with a spatula until evenly mixed. Divide the mixture evenly between 2 prepared cake tins. Bake for ± 35 minutes until done. Rest in the pan for 10 minutes and turn out on a cooling rack. Allow to cool completely before frosting.
MERINGUE FROSTING
Do not attempt this frosting unless you have a big powerful beater. We tried it with a smaller hand beater and just could not whip the whites to the same degree of stiffness.
3 extra large egg whites
1 T (15 ml) lemon juice
1 x 250 g Ina Paarman's Vanilla Icing
⅓ cup (80 ml) water
GARNISH
Petals from 3 red roses
Wipe the mixer bowl out with the cut side of a lemon and dry it with clean kitchen paper. Rinse the wire beater in boiling water to make sure there is not a speck of grease on it.
Beat egg whites until bubbles just start to form. Add lemon juice. Continue beating vigorously on high speed, until the whites form stiff peaks. In a small saucepan dissolve the Vanilla Icing in the water. Bring just to the boil over high heat.While beating at high speed, pour hot syrup in a thin, steady stream into egg whites. Continue to beat until frosting is cool, 7 to 10 minutes.
Sandwich the cakes together with ⅓ of the frosting and cover the top of the cake with the rest of the frosting using a metal spatula.
Decorate with rose petals.
2 cups (500 ml) grated beetroot (cooked and peeled )
3-4 t (15-20 ml) red food colouring
1 cup (250 ml) full cream milk
