【Help me】How to make the beetroot color brighter when I bake cakes?

I baked beetroot and pear cake today. Recipe is posted on the previous page.

I am satisfied the taste of this awesome cake but I couldn't make the beautiful pink color of beetroot active when I baked.
How should I make it?

I know beetroot is easily affected by heat. So if I want to the pink color very active, I should make raw cake.
There are lots of beetroot cake recipes, especially with chocolate, and they look so good but most of them don't have beautiful color behind dark chocolate.

Beetroot and pear cake -vegan-

Beet is not familiar with most of area in Japan, getting to be known but still hard to use for our daily cooking. The first time I knew beetroot was when I was in Canada, my Russian friend showed me beetroot salad. That was the one which has herring, cheese, potato, beetroot and other vegetables and they had become the layers. It was so good to eat, so I tried to make the same salad when I came back to Japan about 12 years ago. However, it is hard to find beetroot in supermarket. I remember I bought it in department store.

Now getting familiar for Russian food, most popular dish is borscht.
Recently, I knew there is beetroot and chocolate cake. This is my new discover and I am going to try some bake using beetroot. Today I combined beetroot and pear.
This cake could be developed in some part, it is possible to add some spice and make it better beetroot vivid pink color.
This is slready awesome for sure! Super moist cake is heavenly.






*Beetroot and pear cake recipe**

for 15cm (6 inch) round cake pan

1 pear
1 tbsp oil
2 tbsp demarara sugar

160g beetroot  (make it puree; I used can of beetroot. )
1 banana
1 tbsp lemon juice
100g soy yogurt
3 tbsp maple syrup
1 tbsp apple vinegar
1 tbsp oil

55g almond flour
50g coconut flour
3 tsp baking powder

soy cream and pistachio for decoration


1. Peel and cut into slices a pear and place them in the bottom of your cake pan with paper liner.
2. Brush pear slices with oil and sprinkle demerara sugar on them. Set aside.
3. Put mashed banana, lemon juice, soy yogurt, maple syrup, oil and apple vinegar into a bowl. Blend them well.
4. Prepare dry ingredients in another bowl. Blend almond flour, coconut flour and baking powder. Blend them well.
5. Add beetroot puree into wet ingredients bowl and combine them.
6. Add dry ingredients into wet ingredients bowl and combine them.
7. Pour the mixture into the cake pan spread over evenly.
8. Bake it in the preheated oven at 170°C for 60 minutes. Make sure the middle of the cake is baked with using a pick.
9. Cool it down completely and place it in the fridge for a couple of hours.
10. Decorate with whipped soy cream and some pistachio.

Mini Black Sesame Mont Blanc -vegan-

Halloween is coming soon.
I always make desserts using pumpkin. I need something black.

Black sesame is my favorite flavor when I make desserts. Black sesame cream is very useful for this season. We can eat with sponge cake, pan cakes, anything matches with this cream.
I have one more thing I want to tell.
Edible gold leaf is also useful. This makes desserts definitely gorgeous. I promise.


 




**Mini Black Sesame Mont Blanc recipe**

For 12 mini muffin tins

<crust>
30g almond flour
30g coconut flour
30g maple syrup
20g oats
1 tbsp black sesame paste

1. Blend all ingredients in a bowl or mix them in a blender.
2. Place the dough in the fridge for an hour.
3. Spread over the dough and cut round shape for mini muffin tin size. Place the dough into the bottom and sides of mini muffin tins.
4. Bake the crust in the oven at 170°C for 15 minutes.
5. Cool the crust down completely.

<black sesame cream>
450g sweet potato(peeled)
50g cane sugar
20g maple syrup
40g black sesame paste
100mL soy milk
200mL soy cream

1. Steam sweet potato until soft completely and make it puree with either use strainer or blender. Make it sure it is very smooth without chunk because puree has chunks, it could get stuck in piping bag when decorating.
2. Combine cane sugar in sweet potato puree while it is warm.
3. Add soy cream, soy milk, maple syrup and black sesame paste into the mixture. Blend them thoroughly until it gets gray color evenly.
4. Keep small amount of this puree because we use it for filling for Mont Blanc.
5. Put black sesame cream into piping bag with Mont Blanc nozzle.

<filling>
small amount of black sesame cream
100g soy cream
10g sugar

1. Whip soy cream and sugar.

<decoration>
1. Put small amount of black sesame cream into the bottom of crust base.
2. Pipe whipped cream on black sesame as make a swirl.
3. Pipe black sesame cream on whipped cream as make a swirl without stop.

Yuzu Tart - vegan-

A yuzu tree have lots of fruits this year.
Still green but good enough to use for making desserts or cooking.

They are so juicy and Japanese citrus scent makes me so happy. It is easy to handle when I cook because they don't have seeds yet, maybe green ones don't have them...?

I love hot yuzu bath in the winter. On a freezing cold day, I can be so comfortable in a bath tub before go to bed. Basically we throw yellow ones into bath tub.




Anyway, I can enjoy yuzu tart today.





**Yuzu Tart recipe**

6 inch round cake pan

<crust>
30g almond
30g oats
20g oil
20g maple syrup

<filling>
120mL yuzu juice
200mL soy milk
110g soy yogurt
30g sugar
20g maple syrup
3 tbsp kuzu starch (you can use your favorite starch.)
2 tsp agar powder (Yuzu has strong acidty, so filling might not coagulate when you use agar. Adjust the amount of other starch. I used kuzu starch more than regular amount.)
some yuzu peel


<decoration>
some soy cream and powder sugar, yuzu peel

1. Blend all ingredients for crust in a blender.
2. Place the crust onto the bottom of the cake pan and push it firmly evenly.
3. Bake the crust in the preheated oven at 170°C for 15 minutes.
4. Mix yuzu juice soy milk, soy yogurt, sugar and maple syrup in a sauce pan. Start warm up on the medium low heat.
5. Add agar powder and kuzu starch into the sauce pan. Mix them until the mixture gets thick.
6. Pour the filling mixture on the crust.
7. Leave the tart in the fridge for a night.
8. Decorate yuzu tart with soy cream or yuzu peel in your favorite style.

NCIS LA Season8 episode 05 -Kensi wake up

Eventually Kensi woke up.
Long time until I can feel calm.

We had not watched NCIS LA season8 in Japan, but I knew the story.
When I knew Kensi was in coma, and Deeks talked to her, he touched with her, and I just remember this song which was used in NCIS LA season5 episode10 "The Frozen Lake". Deeks was stunned when Kensi gone to classified mission in the last scene with this song.

I took my love and I took it down
I climbed a mountain and I turned around

And I saw my reflection in the snow covered hills
‘Till the landslide brought me down

Oh, mirror in the sky
What is love?
Can the child within my heart rise above?
Can I sail thru the changing ocean tides?
Can I handle the seasons of my life?

Well, I’ve been afraid of changing
‘Cause I’ve built my life around you
But time makes you bolder
Children get older
I’m getting older too

Well, I’ve been afraid of changing
‘Cause I, I built my life around you
But time makes you bolder
Children get older
I’m getting older too
I’m getting older too

So, take my love, take it down
Oh climb a mountain and turn around
If you see my reflection in the snow covered hills
Well the landslide will bring you down, down

And If you see my reflection in the snow covered hills
Well maybe the landslide will bring it down
Oh oh, the landslide will bring it down

Definitely great song.

Matcha Almond Tart

I am getting into almond tart lately.
I promise never hate this forever.


Easy to arrange various kinds of almond tart.

Everyone loves basic caramelized almond tart.
My best friend loves cocoa type.
My family loves matcha type.

Just add your favorite flavor into filling.

Matcha flavor spreads over in my mouth. Heavenly☆




** Matcha Almond Tart recipe**

<tart base> for 15cm (6 inch )  2 tart molds or 18cm (7 inch )1 tart mold
15g unsalted butter
40g sugar powder
1/2 egg
150g pastry flour
15g almond powder

1. Put room temperature butter in a bowl. Add sugar powder and mix them.
2. Add egg to the bowl and mix them until smooth.
3. Add almond powder and combine them. Make one batch.
4. Wrap tart dough and keep it in the fridge for 12-24 hour.
5. Cut tart dough in half (possible to keep another half in freezer). Press the dough on the table with wrap or flour not to stick. If the tart dough gets melting, keep it back in the fridge, and start to press again. Transfer the dough into tart mold.
7. Press the dough onto bottom and sides of tart mold firmly and keep it in the fridge again for 1 hour.
8. Put the baking paper on tart dough and put tart stones onto it.
8. Bake the tart dough in preheated oven at 180°C for 12 minutes. Remove tart stones and baking paper and put it back to the oven and bake it for 5 minutes. If the dough is baked completely, don't mind (we bake the dough again with filling later).


<almond filling> for 15cm (6 inch) 1 tart mold
30g unsalted butter
25g powder sugar
1/2 egg
40g almond powder
1 tsp matcha powder

1. Put room temperature butter in a bowl. Add sugar powder and mix them.
2. Add egg to the bowl and mix them until smooth.
3. Add almond powder and matcha powder. Combine them.
4. Pour the almond filling into the baked tart.
5. Bake it in the preheated oven at 180°C for 20 minutes. If the top of the tart burns, cover with alminum foil.
6. Cool the tart down.


<almond nougat> for 15cm (6 inch) 1 tart mold
40g sliced almonds
25g butter
25g sugar
25g honey

1. Put butter, sugar and honey in sauce pan on the low heat while mix them.
2. When they are melting, add sliced almonds in the sauce pan, and mix them intil light brown.

<Finishing almond tart>
1. Put the almond nougat onto the baked tart.
2 Bake it in the oven at 180°C for 10-12 minutes.
3. Cool it down.

Pumpkin and Matcha Chiffon Cake

 

I am getting into baking chiffon cake from yesterday.
Last night I baked cocoa chiffon, and today is pumpkin and matcha.

There are various recipes of chiffon cake, it is hard to decide specific one because I have lots of favorite flavor. I picked up pumpkin and matcha today, but last year my favorite was earl gray with soy milk.

Amount of egg whites could change if you add flavor in chiffon dough.
Pumpkin paste is heavy for chiffon dough, so I used 4 egg whites. Basically I use 3 egg yolks and 3 egg whites for 17 cm(6.7 inch) chiffon cake mold as you bake chiffon cake with cocoa or matcha powder.

I love to eat chiffon cake with heavy cream, my son does without it. It depends.
Pumpkin cream I made yesterday was awsome decoration for chiffon cake.






** Pumpkin chiffon cake recipe**
18cm(7 inch) chiffon mold

3 egg yolks
60g granulated sugar
15mL oil
50mL milk
4 egg white
60g pumpkin paste(peal, steam and mash pumpkin)
65g pastry flour
2g baking powder
10g cinnamon powder

<Bake chiffon cake>
1. Combine egg yolks and 10g granulated sugar in a bowl with whisk.
2. Add oil little by little into the bowl and blend them.
3. Add milk little by little into the bowl and pumpkin paste. Blend them well.
4. Shift pastry flour, cinnamon powder and baking powder twice, and add them into the bowl. Blend them quietly.
5. Put egg white in another bowl and start to make meringue.
6. Add 50g granulated sugar into a bowl little by little and whisk them until firm meringue.
7.  Combine 1/3 meringue and 4. mixture and then add 2/3 meringue into the bowl. Mix them quietly.
8. Pour the mixture into a chiffon mold.
9. Bake it in the preheated oven at 170°C for 30-35 minutes.
10. Cool down with upside-down.

<Decoration chiffon cake>
Whipped cream with sugar, pumpkin seeds, possible to use powder sugar for sprinkling.


** Matcha chiffon cake recipe**
17cm(6.7 inch) chiffon mold

3 egg yolks
60g granulated sugar
30mL oil
60mL milk
3 egg white
60g pastry flour
3g baking powder
6g matcha powder


<Bake chiffon cake>
1. Combine egg yolks and 10g granulated sugar in a bowl with whisk.
2. Add oil little by little into the bowl and blend them.
3. Add milk little by little into the bowl and blend them well.
4. Shift pastry flour, matcha powder and baking powder twice, and add them into the bowl. Blend them quietly.
5. Put egg white in another bowl and start to make meringue.
6. Add 50g granulated sugar into a bowl little by little and whisk them until firm meringue.
7.  Combine 1/3 meringue and 4. mixture and then add 2/3 meringue into the bowl. Mix them quietly.
8. Pour the mixture into a chiffon mold.
9. Bake it in the preheated oven at 170°C for 30-35 minutes.
10. Cool down with upside-down.

<Decoration chiffon cake>
Whipped cream with sugar, matcha powder, sweet black beans, possible to use powder sugar for sprinkling.

If you like pumpkin cream,
<Pumpkin cream>
150g pumpkin
20g cane sugar
20g soy cream
rum

1. Steam pumpkin until soften. Remove skin and small amount of pumpkin, and keep them for decoration later.
2. Make pumpkin puree in blender, make sure it is smooth. If it is not, pumpkin stuck in piping bag when you decorate.
3. Add cane sugar, soy cream and rum in the blender and combine with pumpkin puree.