2 large eggs
2 3/4 cups sugar
1 1/2 cups olive oil
1 Tbsp vanilla extract
2 1/4 cups cake flour
1/2 Tbsp baking soda
1 tsp salt
2 1/4 cups beets, grated and squeezed of excess juice
1 cup walnuts, toasted and chopped
Preheat oven to 325°F. In a mixer fitted with a whisk attachment, whip eggs and sugar on medium speed to full volume, and drizzle in the oil. Sift all of the dry ingredients, then add in 3 stages.
Once emulsified, fold in remaining ingredients, leaving some walnuts for garnish. Split cake batter between two half sheet pans lined with parchment paper. Bake until cake springs back to the touch and slightly pulls away from the sides. When almost fully cooled, wrap and freeze.
[Fromage Blanc Frosting]
2 cups cream cheese, room temperature
2 cups butter, soft
5 cups confectioner’s sugar
2 cups fromage blanc, room temperature
In a mixer fitted with a paddle attachment, slowly mix cream cheese and half of the sugar until completely smooth. Add the butter and the remaining sugar and continue mixing until smooth again. Pass fromage blanc through a wire strainer and add to cream cheese/butter mixture and incorporate until smooth.
Remove parchment from cakes while frozen and cut each cake into 2 equally sized squares and place back in freezer. Spread 1 1/2 cups of frosting evenly on each layer of cake, stacking as you go. Use an offset spatula dipped in hot water to smooth out each layer. Crumb-coat the cake and refrigerate until frosting is firm. Frost the cake to finish and garnish with toasted walnuts. Cut cake with a clean knife dipped in hot water.