Glazed carrot cake


·         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

·         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.

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