Rote Bete-Schichtkuchen
Krups
Rezept von Krups

Rote Bete-Schichtkuchen

ratings.0

-/5

  • Gesamtzeit 1 Std. 43 Min.
  • Zubereitung
    40 Min.
  • Backen
    33 Min.
  • Abkühlen
    30 Min.

Kompatible Geräte (4)

Zutaten

6 Personen

  • 125 g *Butter

  • 250 g *Flour

  • 3 *Salt

  • 125 ml *Water

  • 150 g *Cooked beetroot

  • 15 cl *Double cream

  • 200 g *Fresh goat's cheese

  • *Juice of half a lime

  • *Salt, pepper

  • 2 *Cream cheese e.g. Philadelphia®

  • 2 *Radish

  • *Basil leaves

  • *Salt, pepper

  • 150 g *of cooked beetroot

  • 200 g *goat's cheese

  • *Juice of one lime

  • *Salt, pepper

  • 150 ml *double cream

Zubehör

  • Knet-/Mahlmesser
    Knet-/Mahlmesser
  • Ultrablade-Universalmesser
    Ultrablade-Universalmesser
  • Back-Set
    Back-Set

Zubereitung

Schritt 1 /8

*Cut the butter into pieces.

Schritt 2 /8

*Put the flour, butter, salt and water into the mixer bowl with the kneading/crushing blade attachment. Lock the lid with the cap and press 'Start'. Gather the dough and shape it into a ball.

  • 125g *Butter
  • 250g *Flour
  • 3 *Salt
  • 125ml *Water
  • Knet-/Mahlmesser

Schritt 3 /8

*Preheat the oven to 180°C. On a sheet of baking paper, use a rolling pin to roll the dough to a thickness of 3 mm. Cut into a big circle then cut a smaller circle inside to make a ring. Use the leftover dough to repeat the process on another sheet of baking paper. Prick holes in the pastry rings with a fork. Place on a baking tray and bake for 25 minutes. If the pastry starts to expand, place a small rack on top to stop it.

Schritt 4 /8

*Cut the beetroot into pieces. Add the beetroot, goat’s cheese, lime, salt and pepper to the mixer bowl with the Ultrablade knife attached. Lock the lid with the cap and press 'Start'. Scrape the sides, lock the lid with the cap and press 'Start’ once again.

  • 150g *of cooked beetroot
  • 200g *goat's cheese
  • *Juice of one lime
  • *Salt, pepper
  • Ultrablade-Universalmesser

Schritt 5 /8

*Place the mixer bowl in the fridge for 30 minutes. Pour the single cream into the mixer bowl with the pastry whisk. Lock the lid with the cap and press 'Start'. Stop once the cream is whipped.

  • 150ml *double cream
  • Back-Set

Schritt 6 /8

*Gently incorporate the beetroot mix into the whipped cream so as not to knock the air out and season. Transfer to a piping bag with a plain nozzle.

Schritt 7 /8

*Pour the cream cheese into a piping bag with a small fluted nozzle. Wash the radishes and cut them into rounds.

  • 2 *Cream cheese e.g. Philadelphia®
  • 2 *Radish

Schritt 8 /8

*Dot the beetroot cream mixture onto the pastry base. Place a second ring of pastry on top and repeat the process twice more. Decorate the pastry with cream cheese piping, radish and basil. Season with salt and pepper.

  • 2 *Radish
  • *Basil leaves
  • *Salt, pepper