Carrot Cake (Carrot Cake)
4
rations35
minutes25
minutes671
kcal/ration3
minutes30
minutes1
hour33
minutesCarrot cake is a sweet dessert made with carrots, cream, nuts and spices, although this varies from recipe to recipe. Our carrot cake is all-inclusive. It contains less flour than other cakes and more nuts rich in calcium, fiber and healthy fats and beneficial for the organism.
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Ingredientes
- For the cake:
5 egg yolks
100 g sugar
1 pinch of salt
1 c.c. teaspoon ground cinnamon
1 c.c. teaspoon ground cloves
20 ml Kirsch liqueur
70 g ground almonds
70 g ground pistachios
140 g finely chopped carrot
45 g sifted wheat flour
1 c.c. teaspoon dry yeast for baking
3 egg whites
50 g sugar
- For the syrup:
150 g sugar
50 g water
20 ml Kirsch liqueur
- For the Cream Cheese:
400 g cream cheese
130 g powdered sugar
100 g unsalted butter
Pasos
- Sponge cake:
- Butter the base and sides of the pan and set aside.
- Preheat oven to 190 °C, with fan and heat up and down.
- Beat the egg yolks, 100 g of sugar, cinnamon, cloves and liqueur in a deep bowl until a frothy mass is obtained.
- Stir in almonds, pistachios, carrots, flour and baking powder; mix well.
- In another bowl, beat egg whites until stiff peaks, while gradually adding 50g of sugar.
- Fold the egg yolk mixture into the meringue with wrapping motions, so that it does not run down.
- Pour into the pan and bake for 25 minutes or until a toothpick comes out clean. After 20 minutes, prick the cake with a long thin toothpick and if it comes out clean it is done, if not, leave it in the oven longer.
- Cool 30 minutes before unmolding and set aside.
- Syrup:
- While the cake is cooling, prepare the syrup. In a saucepan add all the ingredients except the liqueur. Heat over high heat until it begins to boil and stir all the time with a wooden spoon. When it comes to a boil, let it boil for 2 minutes and remove from heat.
- Let it stand for 3 minutes and add the liqueur. Reserve in the refrigerator until chilled.
- Cream Cheese:
- Mix cream cheese, powdered sugar and butter until smooth; refrigerate 30 minutes.
- Assembly:
- Cut the sponge cake in two parts with the help of a lyre. It is important that you decide how thick you want each of these parts to be so that they are equal.
- On the serving plate, spread a dollop of cream cheese in the center and then place the first cake base on top. Drizzle the syrup all over the cake.
- Then add a generous layer of the cream on top, so that no gaps are left uncovered. A trick I usually do so that both parts have the same amount of cream is to divide it into two equal parts before placing them on the sponge cakes and, very important: if the sponge cake is not straight, you can put it straight with the cream. You only have to add a larger amount of cream layer in that part that needs it the most.
- Drizzle the middle layer of sponge cake with syrup, flip it over and place it on top of the cream base. Spray again on the remaining top layer. Repeat the process with the cream. Sprinkle the last layer of sponge cake on the bottom, cover and smear cream on the top as shown in the photo. You can add almond crocanti on top or anything sweet you like. Reserve in the refrigerator overnight.
Notas
- According to your preference for sweetness, adjust the amount of powdered sugar in the cream. Remember that the cake already has its own sweetness. >
- When assembling the cake, make sure the layers are even for a cleaner presentation and cut. If the top of the cake is bumpy, you can level it with a serrated knife before assembling.
- Do not hesitate to decorate your carrot cake in a unique way. You can use chopped nuts, grated carrots or grated coconut to give it your personal touch.
Quizás lo necesites
- Bol grande 3 litrosVer producto
- Set de batidoras manualesVer precio
- Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 179g
- Total number of serves: 8
- Calories: 671kcal
- Carbohydrates: 73.92g
- Protein: 49.39g
- Fat: 64.04g
- Saturated Fat: 26.69g
- Cholesterol: 139.44mg
- Sodium: 114.68mg
- Potassium: 353mg
- Fiber: 2.46g
- Sugar: 53.75g
- Vitamin A: 1441IU
- Vitamin C: 1.03mg
- Calcium: 83.13mg
- Iron: 0.69mg