Classic Carrot Cake with Icing Sugar


Procedure 1 hour 15 minutes
People 6
Difficulty easy


·         Ingredients

200 g carrot
150 g flour
150 g butter
125 g Mandorla play
120 g icing sugar
5 eggs
1 tablespoon sugar
1 Teaspoon vanilla yeast


·         Preparation

1.    Prepare the dough. Check the carrots, peel them, wash them, dry them, and grate them. Put the almonds in the mixer with the sugar; tritale not too finely. Soften the butter at room temperature directly in the bowl, then whip it with the icing sugar. Incorporate 1 egg and 4 yolks, 1 at a time, keeping the remaining egg whites aside. Mix the flour, baking powder, and 1 pinch of sifted salt, a few at a time, stirring constantly. Add the chopped almonds and carrots. Mix the ingredients to mix them evenly. Whisk 3 egg whites until stiff, then gently incorporate them into the mixture, from the bottom upwards, so as not to disassemble them.
2.    Bake the cake. Line the cake pan with wet and wrung out the baking paper. Pour the mixture, level it with the back of a damp spoon, and cook in the preheated oven at 180 ° C for about 45 minutes. Remove the cake from the oven and let it cool completely.
3.    Complete and serve. Sprinkle the surface of the cake with icing sugar, making it fall from the colander, to form a uniform layer. Transfer the cake to a serving dish and serve it in slices. You can decorate, as desired, with a few sprigs of mint and a carrot divided in half, lengthwise, arranged in the center of the dessert. If you find it, you can also garnish with a marzipan carrot.

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