For the syrup
- 150 g water
- 150 g granulated sugar
For the cake layers
- 3 beetroots, thinly grated
- 220 g butter, at room temperature
- 450 g granulated sugar
- 3 eggs, medium
- 400 g all-purpose flour
- 1 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 250 g strained yogurt
- 1 teaspoon(s) vanilla extract
- 1 tablespoon(s) vinegar
- 1 teaspoon(s) red food coloring paste, optional
For the cheese frosting
- 120 g butter, at room temperature
- 250 g icing sugar
- 1 teaspoon(s) vanilla extract
- 200 g cream cheese
To serve
- 300 g sunflower oil, for frying
- 50 g corn starch
- 3 beetroots, in slices, 1 mm thick