Carrot Nut Cake — taste of home recipes

Carrot Nut Cake — taste of home recipes 

Carrot Nut Cake

Carrot Nut Cake

 

There is a great variety of versions of this dessert — fashioned Carrot Nut Cake, I want to share. I have a biscuit version. Layers produces succulent and tasty and the cheese cream is a fairy tale! I hope that will satisfy sweet lovers.

The recipe is for a Small cake, diameter 1718 cm

 

Carrot-Walnut cake:

  • 3 large eggs
  • 180 g of fine sugar
  • 120 g flour
  • 1 package (810 g) baking powder
  • 1 sachet of vanilla sugar
  • 150 g carrots (grated grater too)
  • 40 g freshly grated coconut in shallow Turk
  • 80 g chopped nuts, all which like me under his arm caught my walnuts
  • 1 teaspoon cinnamon

 

The cream layer:

  • 250 g of any cream cheese
  • 400 g cream 35%
  • 3 tablespoons with a small slide vanilla caster sugar

Cream to cover the outside of the cake:

  • 250 g mascarpone cheese
  • 180 g butter
  • 2 tablespoons with a slide (to taste!) vanilla caster sugar

 

Chocolate Frosting:

The simplest. Pour a handful drops dark chocolate 1 tablespoon milk (optional), warm in microwave for 510 seconds (or in a water bath) and knead until smooth, if chocolate isn’t enough fluid to dilute hot milk to desired consistency.

 

Bake sponge cake:

Eggs divided into whites and yolks. Protein shake with half the sugar until a stable foam. Beat egg yolks with remaining sugar and vanilla sugar until Bela, then spread them carrots, coconut, nuts, chips and your favorite spices spatula gently. Sift flour with cinnamon and leavening agent, mix. The whipped yolks and sugar, add 1/3 of whipped whites, stir, counterclockwise, then half of the flour mixture, then half of the proteins, the remaining flour again and complete the process of mixing proteins.

Preheat oven to 320 f. lay out the dough in the form at the bottom of which is placed the parchment. Bake 5060 minutes, until dry stick. Sponge cake rises only a little and is flush, and will gently crazy flavor. The finished cake to cool upside down on a wire rack, then remove the bag and put in the fridge, it shouldripen to become wet and be sawn at thin layers. I got their five pieces.

Cheesy cream in a layer:

Here everything is simple, put everything in the Bowl (cheese, cream, vanilla powder) and whip until thick stable condition

Collect cake ring, increasing the height of skirting sheets for chocolate. The cream is divided into four parts, mark layers. Cleaned up in the fridge and forget for a few hours, let the soaked, stood. Through 69 hours, you can pull out of shape and Pack in a cream and decorate.

 

Cheesy cream # 2

Mascarpone and butter at room temperature is folded into a bowl of the mixer, plus two art. tablespoons vanilla powder (or plain powder and half of the bags of vanilla) and beat until smooth. First, like so:

Release cake from brace and more apply cream with a spatula, or who has what, wide knife too. First surface made smooth, then spoon made a notch if cream stretches for spoon, put near a bowl with boiling water, steepshoulder towel stick tool into boiling water, dry with a quick wipe and do up a notch from the bottom up, or both who will certainly excite your imagination.

Aligned cake put in refrigerator until completely freezing the top layer for a few hours. Well cooled, frozen cake horste frosting and decorate.

You can also prepare for dessert Red Velvet

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