Sweet beetroot, carrot and zucchini cake with buttercream

If you love sweet pastries, make this delicious cake with whipped cream and condensed milk cream. The composition of the cakes includes vegetables - beets, carrots and zucchini, but they are not felt at all. And multi-colored cakes in the context look just wonderful.

Ingredients

• For cakes:
• Zucchini - 100 g
• Carrot - 120 g
• Beets - 120 g
• Cream margarine - 100 g
• Sour cream 20% - 150 g
• Eggs - 3 pcs.
• Wheat flour - 330 g
• Baking powder - 1.5 tsp
• Sugar - 120 g
• Salt - 3 g
• For cream:
• Cream 35% - 300 g
• Condensed milk - 300 g

Directions

1. Prepare all the necessary ingredients.
2. Break the eggs. Separate the yolks from the whites. Put each protein in a separate cup and put it in the refrigerator for a while.
3. Put the yolks and sugar in a bowl. Blend with a spoon until smooth.
4. Add sour cream to the yolks and mix.
5. Melt margarine, cool and add to the mixture of yolks and sour cream. Stir until smooth.
6. Divide the resulting mixture into three equal parts.
7. Grate the zucchini on a fine grater and squeeze out the juice. Add the zucchini to one part of the egg mixture, mix.
8. There, to the zucchini, add a third of the sifted flour (110 g) and mix.
9. To one protein, add a small pinch of salt and beat into a dense foam.
10. Add the beaten protein to the zucchini dough and mix gently.
11. Preheat oven to 190 degrees.
12. On a sheet of baking paper, draw a circle with a diameter of 20 cm. This can be done using the bottom of a detachable form or a regular plate. Line a baking sheet with prepared paper. Put the zucchini dough on the paper and smooth it out to make a cake, a little larger in diameter than the drawn circle.
13. Bake the zucchini cake in a hot oven at 190 degrees for 25 minutes. Remove the baking sheet from the oven, remove the cake from the paper and cool.
14. Grate the carrots on a fine grater and add it to the second part of the egg mass. Stir.
15. Also add the sifted flour (110 g) and mix.
16. Add salt to the next protein and beat in a dense foam.
17. Add the beaten egg white to the carrot batter and mix gently.
18. Put the carrot dough on the paper on which the zucchini cake was baked (or take a new one and draw a circle on it again), and flatten the dough, going slightly beyond the drawn circle.
19. Bake the carrot cake in a hot oven at 190 degrees for 25 minutes. Remove the baking sheet from the oven, remove the cake from the paper and cool.
20. Grate the beets on a fine grater. Add the beets to the remaining egg mass and stir.
21. Add the remaining sifted flour there and mix.
22. Add salt to the last protein and beat in a dense foam. Add the beaten egg white to the beetroot batter and mix gently.
23. Put the dough on the same baking paper (or, again, take a blank sheet and draw a circle) and flatten to make a cake slightly larger than the diameter of the circle.
24. Bake the beetroot cake in a hot oven at 190 degrees for 25 minutes. Remove the baking sheet from the oven, remove the cake from the paper and cool.
25. Trim the edges of each cake. Save the cuts.
26. Prepare cream.
27. Whip the chilled cream to stiff peaks.
28. Add condensed milk to whipped cream and stir until smooth.
29. Spread buttercream all over the beetroot crust.
30. Cover with carrot cake and brush it with cream too.
31. Lay the zucchini crust on top. Grease the top and sides of the cake with cream.
32. Grind the cake scraps into crumbs and decorate the edge and sides of the cake.
33. Place the buttercream cake in the refrigerator for 12 hours.
34. Sweet cake of beets, carrots and zucchini, with butter cream, is ready.
35. Serve the cake with tea or coffee.
36. Enjoy your meal!