Glazed carrot cake
Saturday, June 13, 2020
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Ingredients
4 carrot
3 eggs
130 g caster sugar
100 g flour
100 g butter
60 g almond powder
50 g potato starch
1 tablespoon vanilla yeast
q.b. sale
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Preparation
1. Peel the carrots and grate them finely. Place them between two layers of
kitchen paper so they can lose some of their water.
2. Break the eggs and keep the egg whites aside. In a bowl, whip the egg
yolks with the sugar and work them for a few minutes with a hand whisk.
3. Melt the butter over very low heat or in a water bath (it will only have
to melt, without frying). Add it to the eggs and mix well. Mix the flour,
starch and baking powder together and gradually add them to the mixture, mixing
with a whisk or spoon.
4. Add the carrots and almonds to the mixture and mix again. In a container
with high edges, beat the egg whites until stiff with a pinch of salt with the
electric whisk. Add the egg whites until stiff and mix the dough with a spoon.
The movement must be done with care, lifting the mixture gently from the bottom
upwards, without turning to keep the egg whites apart.
5. Prepare an opening mold of about 20 cm in diameter: grease it carefully
with a little butter and flour it. Shake it to remove excess flour, then pour
the mixture into it.
6. Bake the carrot cake in the preheated oven at 170 ° C for 40/45 minutes.
Check the cooking by inserting the blade of a small knife in the center of the
cake: it must come out dry. Leave to cool on a wire rack before serving.
7. The carrot cake can also be a beautiful birthday cake: cover it with
white icing or royal icing ( click here for the double recipe ) and decorate it
with small carrots of sugar paste or themed sugars.