Recipe For Carrot Cake

·         Dough:

50 g    softened butter
5     egg yolks at room temperature
200 g    sugar
½     lemon, grated zest
200 g    ground almonds
250 g    grated carrots with bircher grater
100 g    of flour
½ cc    baking powder
½ cc    cinnamon powder
1 knife dough    clove powder
5     egg whites
1 pinch    salt
100 g    apricot jam

·         Icing:

250 g    icing sugar
2 - 4 cs    lemon juice
12     marzipan carrots to garnish

·         Preparation

1.    Prepare all the ingredients. Dough: whisk the butter, egg yolks, sugar, and lemon zest with an electric mixer until light and frothy mass is obtained. Preheat the oven to 180 ° C (hot air / hot air: approx. 160 ° C).
2.    Add the almonds and carrots, stir in the egg and butter mixture. Sift the flour, baking powder, and the previously mixed spices, then stir in.
3.    Beat the egg whites with the salt until stiff and gently fold in using a spatula. Transfer the mass to the mold. Bake 50-55 min in the preheated oven (second rack from the bottom). Remove from oven, let cool briefly. Unmold and invert on a rack.
4.    Heat the jam, pass to the Chinese.
5.    Brush the surface and edges of the hot pie. Let cool completely.
6.    Frosting: mix the icing sugar with the lemon juice until a thick consistency is obtained. Pour the frosting in the center of the pie and distribute evenly on all sides, slightly tilting the pie. Let dry. Garnish with marzipan carrots.
7.    Kept covered in the refrigerator, the pie will keep for 4-5 days.

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