To make Cake: Preheat oven to 170°C . Grease and line two 20-22cm round cake tins.
Place beetroot, raspberries, lemon juice and vinegar into TM bowl. Puree 1 min/speed 9. Remove mixture from bowl and set aside.
In a clean, dry bowl place sugar into the Thermomix bowl and mill 10 sec/speed 10.
Add butter and vanilla. Mix 30 sec/butterfly/speed 4.
Add remaining ingredients, including beetroot mixture. Mix 15 sec/butterfly/speed 4. Scrape bowl and repeat. Remove Butterfly and finish combing with spatula.
Divide mixture evenly between cake tins and bake 25 – 30 minutes Cool in tin for 5 minutes before turning onto a wire rack to cool completely. Cut each cake in half and trim off the top.
to make Frosting: Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Scrape around sides of bowl, add all other ingredients and mix 20 sec/speed 5.
Place one layer of cooled cake onto cake stand and spread frosting on top. Add second layer of cake and top with additional frosting. Repeat with remaining layers and finish with frosting.
We also love this cake with our very famous Ermine Frosting recipe which is more traditional.