Delicate carrot cake will amaze all guests. Bright and tasty carrot cakes combined with sour cream are a wonderful duet. The carrots in this cake are not felt at all, but they give a special color to the cakes. And the biscuit itself turns out to be quite moist and does not even require mandatory impregnation.
Anyone can make such a carrot cake. It is not at all difficult to prepare and it always turns out. It is difficult to spoil something in it. And the ingredients for this cake are all available, they are not difficult to find in the nearest store.
Such delicate carrot is perfect for any festive table and for every day.
And in this recipe I will show you how to make a very beautiful and original decoration for a carrot cake.
Ingredients:
Biscuit:
- eggs - 3 pcs.
- sugar - 1 glass
- carrots - 200 g
- flour - 1.5 tbsp.
- baking powder - 1.5 tsp l.
Cream:
- sour cream 20% - 800 ml
- sugar - 1/2 tbsp.
- thickener for sour cream or cream - 2 packs (24 g)
Decoration:
- long carrots - 2 pcs.
- sugar - 1 tbsp. l.
- water
- toothpicks
- cranberry
- mint leaves
Step by step recipe
Bake carrot biscuit
1. For the cake, we need 200 g of carrots. Three whole carrots on a fine grater.
2. Break 3 eggs into a bowl. We begin to beat them by gradually adding 1 glass of sugar. Beat eggs with sugar for about 5 minutes until dense, airy foam.
3. Add grated carrots to the beaten eggs. Mix everything a little.
4. Then add some flour and 1.5 tsp here. baking powder. Gently mix everything with a spatula, or with a mixer at the lowest speed, so that the dough remains airy. Add the rest of the flour and alter again. All you need is 1.5 cups of flour.
5. Transfer the finished dough into a mold covered with parchment paper. The diameter of my mold is 20 cm.
We put the form with the dough in a preheated to 180 degrees. oven. Bake for about 40 minutes.
6. The baked sponge cake has already cooled down, we take it out of the mold.
Cut the biscuit into 3 approximately equal cakes. My biscuit is still very soft, for good, it needs to be allowed to stand for a few more hours, then it will be easier to cut.
7. Cut off the sugar crust from the top of the cake.
Cooking cream
8. Pour 800 ml of sour cream with 20% fat into a bowl. Add 0.5 cups of sugar to sour cream. Beat everything with a mixer for a short time until the sugar dissolves.
9. To make the sour cream thicker and keep its shape, add to the non-thickener for sour cream or cream according to the instructions. I added 2 packs with a total weight of 24 g.
Beat the cream with a mixer at high speed until it thickens.
If there is no thickener for sour cream, then before preparing the cream, the sour cream must be suspended in gauze for 2-3 hours so that the excess liquid is glass.
We collect the cake
10. Put the first cake in the ring and put an acetate film around it. Squeeze the ring to the size of the cake.
Put about a third of the cream on the cake.
11. Cover with the second cake. Put in about a third of the cream again. Leave the rest of the cream to coat the cake on top.
12. We put the third cake.
Cover the cake with cling film and refrigerate for at least 2 hours to soak and stabilize the cake.
Preparing the decoration
13. While the cake is infused, prepare carrot decorations.
We take 2 already peeled carrots and cut straight strips from them with a vegetable peeler. You need to cut it as thinly as the peeler allows; it is most likely that you will not be able to cut the carrot with a knife. Carrots for roses should be taken long enough and of approximately the same thickness along the entire length.
14. Pour about 0.5 liters of water into a saucepan and pour 1 tbsp. Sahara. We put on fire and wait until the water boils.
15. Put carrot strips in boiling water. Cook them for about 1 minute and remove.
16. Twist the flowers from the cooled carrot strips.
First, we twist the carrot plate into a small tube. Then we bend the carrots outward, making a rose petal. This is how we make all the petals by screwing them to each other until the whole plate of carrots ends.
17. Turn the flower over and fix everything from below with a toothpick. We bite off the tails of a toothpick with nippers so that they do not interfere
18. And in the same way we wind the second strip of carrots onto the first. At the bottom we fix it again with a toothpick.
19. I made 3 roses from two strips of carrots and 2 more small roses from one strip of carrots.
20. Put the finished roses in boiling water again and boil them for about 2 minutes, so that they cook enough to keep the given shape and not unwind. We take out all the toothpicks from the cooled carrot roses.
We decorate the cake
21. The cake is frozen. Remove the ring, acetate film. We rearrange the cake on the stand.
Cover the top of the cake with the remaining cream. Put less cream on the sides, and put more on the top of the cake and level it with a spatula or a long knife.
22. We decorate the cake with carrot roses. We put fresh mint leaves and cranberries, I had frozen cranberries.
The cake is ready to serve.
The carrot cake with sour cream turned out to be very tasty, tender and moderately sweet. It is not difficult to prepare a cake and it is perfect for any festive table or for every day.
Video recipe
The recipe is taken from my culinary site. gotovimop.com