Love-carrot cake.

Love-carrot cake.

Carrot pastries are very tasty and tender. I decided to combine a slightly moist, fragrant, carrot «biscuit» with an equally delicate creamy souffle.

Such a dessert is not as difficult to cook as it might seem at first. It turns out a lot and very tasty. It will appeal to both children and adults. You can make a love-carrot cake in the form of a cake.

Ingredients

Dough:
Wheat flour — 150 g
Baking powder — 1 tsp
Soda — 0.5 tsp
Cinnamon — 1 tsp
Salt — 1/3 tsp
Sugar — 200 g
Vegetable oil — 170 g
Carrots — 250 g
Chicken Egg — 2 pcs.

Souffle:
Cream (35%) — 300 ml
Condensed milk — 150 g
Cream Cheese — 100 g
Gelatin — 20 g

Carrot Chips:

Carrots — 50 g
Water — 40 g
Sugar — 40 g

Step by step recipe.

First, prepare the carrot cake.
In a bowl, mix the dry ingredients: flour, baking powder, soda, salt, cinnamon.

In another bowl, beat butter and sugar a little. Drive eggs. Beat well.

Pour dry mixture. Stir quickly. Add the grated carrots. Stir with a spoon.

Put the dough in a mold (baking sheet). You can take any shape, whether you want to make a cake or, perhaps, in the form of a cake … The thickness of the cake and the size of the finished product will depend on the size of the form.

Bake at 170 degrees until cooked for about 30 minutes.

While the cake is cooling, prepare carrot chips for decoration.
Heat sugar and water over medium heat for a couple of minutes. Cut the carrots very thinly into slices, you can use a grater or a peeler. Put the carrots in syrup and cook for 10 minutes. There will be less syrup, and carrots will become soft and beautiful in color.

Spread carrot petals on parchment paper.
Dry the carrots in the oven at a temperature of 100-120 degrees 25-35 minutes.

The next stage is the souffle. Soak gelatin in water according to the instructions, leave to swell.
Beat cream until stable peaks. Add cheese and condensed milk. Beat well.
Heat gelatin until dissolved, but do not boil !! Pour in a thin stream into the cream. Beat again.

Cut the cakes lengthwise into two parts. Cover the form with foil so that its edges hang on each side.
Put one cake. Put cream souffle on top, smooth. Cover with another cake. Cover with foil and put in the refrigerator until solidified, for several hours. I had a night.

To get the future cake out of shape, it is convenient to do this by holding the film on all sides or by turning it on a dish. Trim excess cream (for beauty), sprinkle with powdered sugar, cut into squares and decorate with carrot chips.
The Love-Carrot cake is ready. Bon Appetit.

Love-carrot cake.

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