Red Velvet Cake - Secret Ingredient ....yes, Beets

The following recipe is yet another gift from my talented mother in law Debbie. I used a recent snow day to test out this decadent red velvet recipe. I'm not a cake person but I have to admit when it involves veggies- I seem to like it more (can you say carrot cake?) There is a depth of flavor here that is missing in a fluffy ol' white cake. The mascrapone cheese frosting makes this especially rich.


Cake:

About six medium beets (2 cups purée)
1 cup butter
1 1/2 cup sugar
2 teaspoons vanilla
6 eggs
1/3 cup almond flour
2/3 cup coconut flour
1 cup tapioca or arrowroot flour
6 tablespoons cocoa powder
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup lemon juice

Quarter about six medium sized beets. Wrap in foil and roast till tender then cool.

Remove skins and purée chunks in blender with the lemon juice. You should end up with 2 1/4 cup purée.


Cream butter and sugar in mixer. Add vanilla. Incorporate eggs one at a time.
In a separate bowl mix flours, cocoa powder, baking powder, salt.
Into butter mixture alternate dry ingredients with beet purée until all ingredients are well blended.


Butter, flour and line three 9"cake pans with parchment paper. Divide batter evenly. Bake 350 degrees for 15-20 minutes or until toothpick comes out clean.
Cool completely.

Frosting:
16 oz heavy cream
16 oz mascarpone cheese
4 oz white baking chocolate
2/3 cup sugar (granulated)
1/2 teaspoon vanilla

Heat 8 oz of heavy cream. Add white chocolate. Stir until melted and chill. Add chilled mixture and all remaining ingredients into mixer bowl. Whip until stiff and ready to frost (cake). Garnish with white chocolate curls.