This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.
A few years ago, I remembered travelling by train and talking to a few tourists from Germany about the unbearable scorching heat we were experiencing at the time in the south of France. They teased me that the humidity was probably a warm welcome, considering the arctic conditions I must endure back home here in Canada.
That’s right…arctic conditions.
It’s 30 C temperature plus humidity here in Southern Ontario. Which means I try to keep the oven off, dishwasher running at a minimum and stick my head in the freezer as often as possible. Snacking consists of cold coffee, smoothies, and ice cream. And definitely loads of fresh local berries.
Which is why this Raspberry Beet Smoothie Cake made with Paderno’s Power Blender is my go-to cake to battle our humid hot summers. I tend to omit the word “beet” when asking the kids if they want some “raspberry smoothie cake topped with whipped cream.” And to be completely honest, you don’t taste beets. Rather a smooth, sweet, crunchy and icy treat.
The beautiful thing about using Paderno’s Power Blender is the Vortex Blade System. It ensures a smooth and consistent result every time. No undesirable chunks of beets that kids may potentially bite into. Instead, a creamy, perfect texture. The blender itself is super easy to use. There are pre-set functions and manual speed settings for smooth operation and accurate controls. There’s even a smoothie function!
A couple of other amazing features are the beautiful black stainless steel. No more hiding appliances when guests come over and its BPA free!
Some quick tips:
-When blending start with the yogurt (liquids) on the bottom of your Paderno Power Blender, then add the beets, and top up with the frozen raspberries. The fluid at the bottom will help the ingredients blend smoothly.
-Frozen raspberries will help speed up the chilling process of the smoothie cake
-Take the cake out from freezer about 15 minutes before serving so it can soften up a bit and make slicing easier.
-When whipping your cream, pop your Paderno whisk attachment and Paderno Blender Cup in the freezer for 5 minutes. The colder you cream and tools are, the fluffier your cream will whip up.
-Whip your cream on medium-high (about 7 on your Paderno Immersion Blender with the whisk attachment) stop frequently and check for medium stiff peaks. Medium stiff is when the peaks hold its shape but will slightly droop at the tip.
-Sometimes beating too quickly will over beat the cream and will turn out grainy. Keep your eye on it. It only takes a few seconds of whipping to over-beat cream
-Use a heavy whipping cream. 35% whipping cream is ideal.
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- www.paderno.com
- 300 g or 2 cups granola any type (mixed with nuts and dried fruit is ideal)
- 75 g or 1 cup sweetened coconut flakes
- 2 tablespoons unsalted tahini or peanut or almond butter
- 400 g or about 5 small beets or 2 large beets peeled and chopped into 1-inch pieces
- 250 g or 1 cup plain Greek yogurt
- 500 g or about 4 cups frozen raspberries
- 3/4 cup maple syrup
- 2 cups 35% whipping cream
- 30 g or 1/4 cup icing/powdered sugar
- 170 g or 1 small clamshell of fresh raspberries
- In a medium bowl, mix together the granola, shredded coconut, unsalted Tahini.
- Pour out into a 9-inch springform pan. Spread and firmly pat down with a spatula, making sure the edges are firmly patted down with the granola mix
- Place in the fridge while you make the smoothie.
- In your Paderno Blender Jar, start by putting the greek yogurt in, then add about half the beets and pulse on the smoothie function for about 30 seconds.
- Pour in the maple syrup, then add the other half of the beets and beat until smooth and creamy. About 1 minute.
- Add the frozen raspberries and beat until the smoothie has become smooth and creamy.
- Pour onto the granola crust.
- Bang the pan on the counter a couple of times to release some air pockets and freeze for at least 3 hours or ideally overnight.
- Pop the fresh clamshell of raspberries in the freezer at this point.
- When ready to serve, take smoothie cake out of freezer and allow to thaw slightly to make for easier slicing. Pop and remove the springform and allow to rest at room temperature about10 minutes
- In the meanwhile make the whipped cream.
- Take your pre-chilled Paderno Blender Cup and Whisk, add the powdered sugar and cold cream.
- Whip for about 1 minute on medium high. Check frequently as you don’t want to over-whip your cream.
- Pour out over top of smoothie cake.
- Top with the frozen raspberries.
- Whipped cream and be stored in an airtight container for up to 10 hours.
- Enjoy!