Love-carrot cake

Category: Confectionery
Love-carrot cake

Ingredients

Flour 140 g
Hazelnuts (grind to flour) 100 g
Starch (preferably corn) 2 tbsp. l.
Baking powder 1 tbsp. l.
Sugar 140 g
Vanilla 1 g
Lemon zest 1 tsp
Room temperature yolks 5 pieces.
Carrot puree (grate on the finest grater and punch in a blender) 300 g
Odorless vegetable oil 125 g
Proteins at room temperature 8 pcs.
A pinch of salt
Sugar 45 g
Do not smear or obscure the form Ø = 28 cm
White chocolate mousse:
Cut the white chocolate into pieces 250 g
Lemon zest 1/2 tsp
Cream 35% 300 g
Orange liqueur 3 tbsp. l.
Protein 2 pcs.
Gelatin (preferably in plates) 8 g
water 2 tbsp. l.
Mango cremeux:
Mango puree 270 g
Medium eggs, room temperature 2 pcs.
Sugar 90 g
Gelatin 5 g
Room butter t⁰ 30 g
Syrup:
Orange liqueur 3 tbsp. l.
Water 70 g
Sugar 2 tbsp. l.
Mirror glaze:
Cream 35% 80 g
Water 100 g
Sugar 120 g
Good quality cocoa 45 g
Gelatin 4 g
Water 24 g
To cover the cake with icing:
Cream 35% 150 g
Powdered sugar 2 tbsp. l.
Vanilla Little
Carrot Chips:
Carrot 80 g
Sugar 120 g
Water 120 g

Cooking method

  • The idea of ​​making a chiffon biscuit from carrots was suggested to me by our Arochka, for which I am very, very grateful to her! I baked a cake for my beloved girlfriend, who was leaving for Ukraine forever. I wanted to make this cake of exactly this shape, but you can just cut it into several cakes and make it more traditional. I would never have guessed that there are carrots in the biscuit, tender, airy and moderately moist, with a nutty note, it goes well with white chocolate mousse and mango layer.
  • PS The recipe turned out to be long, because I wanted to write in detail and add a lot of photos to this description.
  • Chiffon biscuit:
  • Mix all dry ingredients: flour, hazelnuts, starch, baking powder, sugar, vanilla.
  • Love-carrot cake
  • All wet ingredients: yolks, butter, zest, carrot puree - beat with a mixer at high speed.
  • Combine the butter-yolk mass with dry ingredients, you get a smooth dough.
  • Love-carrot cake
  • Beat whites, sugar (45 g) and salt on medium speed until peaks are stable.
  • Love-carrot cake
  • Add 1/4 of the whipped proteins to the butter dough and mix with a spatula by folding until smooth.
  • Love-carrot cake
  • Add the rest of the proteins and mix in the same way.
  • Love-carrot cake
  • Pour the dough into a mold that should not be lubricated with anything, this is necessary so that the dough sticks to the walls of the mold and rises up and not disgraced.
  • Bake in a preheated oven at 160⁰C for 45 minutes on the middle shelf in top-bottom mode, check the willingness with a stick. Consider the individual characteristics of your oven.
  • Love-carrot cake
  • Turn the finished biscuit right in the mold upside down and cool completely on the wire rack.
  • Free from the form and allow to ripen for at least 10-12 hours, or preferably a day.
  • Love-carrot cake
  • White chocolate mousse:
  • Soak the gelatin in cold water, beat the whites until firm and soft peaks, refrigerate.
  • Whisk the cream until stiff peaks.
  • Melt chocolate + 2 tbsp. l. water in a steam bath or in a microwave, add squeezed and swollen gelatin, mix.
  • Combine the cream with the chocolate-gelatin mixture, mix well, add the liquor and 1/3 of the proteins, mix with a spatula by folding, from bottom to top and in a circle. introduce the remaining proteins in the same way.
  • Love-carrot cake
  • Mango Cremeux:
  • Heat the mango puree to 90⁰C. In a separate bowl, beat the eggs and sugar well and mix with the puree. Place the mixture in a water bath and heat to 85⁰C whisking constantly.Remove from the steam bath and add the swollen and squeezed gelatin, previously soaked in cold water, mix well, add butter and mix again.
  • Love-carrot cake
  • Syrup:
  • Mix all ingredients well.
  • Mirror Azure:
  • Put cream, 100 g of water, granulated sugar in a saucepan with a thick bottom and mix very well. Bring to a boil over high heat. Pour in cocoa and mix well with a whisk. Remove from heat.
  • Stir very slowly to remove all air. We do this with a teaspoon - immerse it in the center of the chocolate glaze, start stirring slowly, gradually increasing the circles, and now and then slowly lifting the spoon from the surface, cool the glaze to 43 ° C - this will take a long time, be patient.
  • Pour 25 g of water over the gelatin, wait until it absorbs all the water and swells. Heat in a microwave so that it dissolves and, adding to the glaze, mix well.
  • Assembly:
  • Cut the biscuit into thin strips and line them in a round shape (I used a salad bowl, which I covered with cling film. Soak well with syrup.
  • Love-carrot cake
  • Fill with white chocolate cream, cover with biscuit pieces and soak in syrup.
  • Love-carrot cake
  • Fill with mango cream, cover with biscuit, soak.
  • Cover with cling film and refrigerate overnight.
  • Love-carrot cake
  • Turn the frozen cake onto a platter, cover with whipped cream with sugar. powder to steady peaks.
  • Love-carrot cake
  • Put in the refrigerator for 1 hour.
  • Love-carrot cake
  • Cover the cake with icing, pouring evenly on top. Let it freeze in the refrigerator.
  • Love-carrot cake
  • Carrot Chips:
  • In a non-stick saucepan, heat 120 g of water and 120 g of sugar, bring to a boil. Place carrot slices (80 g), thinly sliced ​​lengthwise, and simmer for 10 minutes. Place the carrot slices on a baking sheet covered with baking paper and bake in an oven preheated to 100⁰C for 90 minutes. Store in a closed container in a cool dry place.
  • Love-carrot cake
  • Decorate the cake with carrot chips just before serving.
  • Cut the cake with a dry hot knife.
  • Love-carrot cake
  • Help yourself!
  • Love-carrot cake
  • Love-carrot cake

The dish is designed for

12

Cooking program:

oven

National cuisine

author's recipe

Giraffe
Appetizing cutter!
natapit
Tanya! thanks for the first comment!
Vladzia
Natasha !!! Talent !!! The recipe is super! And the photos, as always, are so delicious. I would like to run to the kitchen, and repeat, repeat, repeat ... As always.
Favorite
Natalia, this is something masterpiece !!!!!! Saliva fills the mouth and spills on the keyboard !!!!! Marvel at your art to bake so wonderfulcakes masterpieces
Kamusik
Natasha, as always, nepereversheno. Just explain to those in the tank, what's the trick of cutting a biscuit into pieces?
leblebi
A kakoi Wisoti polu4aetsja Biskwit?
Vladzia
Arka
Urrrraaaaaa! I believed and waited, so I waited! Thank you Natasha, HUGE!
Now I will be nostalgic for my favorite Riga bakery and confectionery
And the whirlwinds of carrot chips are something!
Very nice cut!
natapit
Vladzya-Irochka! Favorite!thank you very much, I am so pleased!

Quote: leblebi

A kakoi Wisoti polu4aetsja Biskwit?

4 cm in the form 28, and if in the form 26 - 6 cm!
Quote: Kamusik

Natasha, as always, nepereversheno. Just explain to those in the tank, what's the point of cutting the biscuit into pieces?

Tanya, the trick is that I wanted:
1. shape the cake into a dome with a "fire on top"
2.that chocolate mousse, which in its tenderness somewhat resembles marshmallow, was one large layer
3. to make the cake look unusual and festive
4. Cream-mousse has a watery consistency at first, it is better to keep it in such a cake shape!
natapit
Quote: Arka

Urrrraaaaaa! I believed and waited, so I waited! Thank you, Natasha, HUGE!
Now I will be nostalgic for my favorite Riga bakery and confectionery

Thank you HUGE for the great carrot biscuit idea!
Yes, it will be delicious with walnuts, although they can slightly change the color of the biscuit!
Arka
Natasha, how should a biscuit ripen - where and in what?
natapit
he just needs to stand on the bars! I didn't even cover it with anything! true, I have it a little bit of an ass, but this did not affect the quality and taste!
Arka
Quote: natapit

he just needs to stand on the bars! I didn't even cover it with anything! true, I have it a little bit of an ass, but this did not affect the quality and taste!
So can it be left upside down in the form for half a day or a day?
natapit
sure you may!
Kamusik
Ikra
natapit , Blimey! It was unusual how, and it was incredibly interesting to follow the master class! Such metamorphoses!
natapit
thanks, Ira!
clavicle
I have in the bookmarks 60 percent only your recipes. I enjoy their sophistication. Is it possible to replace mango with something?
natapit
thank you very much! in this case, I would replace the sweet and sour apple or peach pore!
Dot
Natalia, thanks for such a master class! I liked it very much, I will definitely cook it!
Kamusik
Natasha, and now everyone is asking me for cakes (any) only with cream from Swiss!
Py. sy. only on another forum I saw that it was necessary to cut into 3 cakes along ... And I tried to grind mine across (or vice versa, I don't even know how to put it right, you get the idea).
natapit
Dot! Thank you so much! I will be glad, very much!

Quote: Kamusik

Natasha, and now everyone is asking me for cakes (any) only with cream from Swiss!
Py. sy. only on another forum I saw that it was necessary to cut into 3 cakes along ... And I tried to grind mine across (or vice versa, I don't even know how to put it right, you understand).
Tan, you're an artist! Bake this cake for your own, I'm sure they will like this cream too!
Kamusik
I want I can’t !!!! Only I am not able-bodied right now (in the hospital)... As soon as possible, t-t-t.
natapit
: kiss3: htttttt .....
Lozja
Natasha, good evening! I decided to bake this cake for my mom's birthday. The question is - what is the best substitute for orange liqueur? Or not worth it? It's just that we are not drinking at all, where I will attach the rest later - I have no idea. Sorry for the money for a bottle for a couple of spoons.
AJlEHA
No, I can’t continue living like this with a calm soul ...
This is a mockery of the purest water
Carrot biscuit - one! - hard stab in the back
Mango cream - two! - shot in the back of the head
Cream topping and chocolate topping - three! - finally finished off with two control shots
This is not just a carrot cake - this is a triumphant masterpiece
Thank you Natasha
chaki2005
Quote: Lozja

Natasha, good evening! I decided to bake this cake for my mother's birthday. The question is - what is the best substitute for orange liqueur? Or not worth it? It's just that we are not drinking at all, where I will attach the rest later - I have no idea. Sorry for the money for a bottle for a couple of spoons.

Oksanochka, Natasha will have her own answer, but I'll stick in my 5 kopecks. You can add orange oil (2-3 caps.) In vodka and soak. The rest of the vodka can be used for other recipes. Vodka does not spoil. ...
Arka
then I'll insert
for me, it's better without alcohol at all than using vodka - a dubious "flavoring"
natapit
Quote: Lozja

Natasha, good evening! I decided to bake this cake for my mother's birthday. The question is - what is the best substitute for orange liqueur? Or not worth it? It's just that we are not drinking at all, where I will attach the rest later - I have no idea. Sorry for the money for a bottle for a couple of spoons.
Oksana! liqueur can be replaced with the same amount of orange syrup or freshly squeezed juice! good luck and waiting for the report!
AJlEHA! thank you very much!

chaki2005-Tanya! Solidarity 100% with Arochka, better than nothing, but not with vodka, you can just oil for flavor! although it will affect the taste a little!

Thank you all for your help!
Lozja
Thanks everyone for the answers! Freshly squeezed juice suits me best.
natapit
Ilona
Quote: Lozja

Thanks everyone for the answers! Freshly squeezed juice suits me best.
I would not soak with pure juice, but would mix it with sugar syrup - it will be sour. IMHO
Lozja
Quote: ilonnna

I would not soak with pure juice, but would mix it with sugar syrup - it will be sour. IMHO

So it is not impregnated purely with liquor there, there is sugar and water in the impregnation. Will it be okay? I won't give a lot of orange.
Ilona
Then uh huh! I confess, I inadvertently thought that you decided to soak the whole cake with pure juice ...
Lozja
Natasha, and the biscuit is wet, well, that is, not very fluffy? I made 0.5 servings in a slow cooker (nowhere else), and it didn't grow practically. In general, I sit and look at him and think, or I did something wrong or try to make another 0.5 portion in another slow cooker.

Or the baking powder just let me down. I went to sculpt again, with soda, to be sure.
natapit
no, it turned out very fluffy for me, I even specially took a larger diameter form (usually 26 cm) because a tall one is not needed for this cake, after ripening it is a little donkey! Can you beat the whites badly? I don't know about multi, I only bake in the oven!
Lozja
Quote: natapit

no, it turned out very fluffy for me, I even specially took a larger diameter form (usually 26 cm) because a tall one is not needed for this cake, after ripening it is a little donkey! Can you beat the whites badly? I don't know about multi, I only bake in the oven!

No, my planetary mixer whips proteins, then you can cut them with a knife. Shake it up, maybe?
But it seems to me, it's all about baking powder. I will give soda, it will be for sure. Or this biscuit is simply not suitable for multi. I'll find out soon.


Eh, there would be an oven ...
Lozja
It's not meant to be. Probably, this sponge cake is very tender for a multicooker. After all, he needs to cling to the walls, and there is a non-stick saucepan, nothing clings to it. So I opened the lid, and he went down. And he didn't stick to the walls.
natapit
what a pity ...., it seems to me that someone baked in a cartoon, but here's what a biscuit, for the life of me I don't remember, look in a chocolate chiffon one ... there are a lot of reviews, and I'm preparing a report!
Lozja
Quote: natapit

what a pity ...., it seems to me that someone baked in the cartoon, but here's what a biscuit, for the life of me I don't remember, look in the chocolate chiffon ... there are many reviews, and I'm preparing a report!

No, in general, biscuits in a cartoon are obtained, my vanilla on boiling water grows well. It's just that this one is probably too heavy for a non-stick form, after all, oil + nuts are fatty in themselves. Or, on the contrary, it is very airy - you must understand, try.
Well, okay, I'll sculpt from what I have, well, I bought mango for a reason. Or still bake a proven biscuit?

But what I want to say is that the aroma of hazelnuts is incredible for the whole kitchen!
Kamusik
Oksan, Swiss spec is a win-win! Vitalinka baked it in the cartoon! Sooo I advise, you will definitely not regret it.
natapit
Quote: Lozja


Well, okay, I'll sculpt from what I have, well, it's not for nothing that I bought mango. Or still bake a proven biscuit?

But what I want to say is that the aroma of hazelnuts is incredible for the whole kitchen!

why not! it still needs to be cut into strips! if tasty, then of course cook from it! In combination with these creams, it is simply divine! the more so the main emphasis on them, in the biscuit this is the chorus! but all together is already a song!
Quote: Kamusik

Oksan, Swiss spec is a win-win! Vitalinka baked it in the cartoon! Sooo I advise, you will definitely not regret it.

no, it is too simple, I mean for this option!
Lozja
Thank you girls for your support! I threw both pieces away, I cut them open, but inside everything is wet and not baked properly. In general, tomorrow I will bake vanilla in boiling water and try to mix these two creams. I'll tell you later.

And I already baked Swiss, in the oven - a great cake. There seems to be a standard biscuit, anyway in the cartoon should be obtained.

Here I am restless, I had to stop after the first try, but it smelled so incredible that I decided to repeat it. I wanted it, like everything in the recipe.
natapit
ehhhh! but don't despair! but we will know - there is no oven in the cartoon!
Lozja
Natasha, I report. The cake turned out to be great! Of course, it is simpler than the original due to its limited capabilities, but ours do not give up so easily.
I baked a vanilla biscuit in boiling water, cut into three cakes, soaked orange juice + water + sugar.
The cream soufflé was made according to the recipe (half a portion), though without the zest and liquor. I don’t remember if I gave orange juice there.
I realized that this mango cream would be essentially liquid, so I covered the multicooker saucepan with foil and started folding the cake upside down. Sponge cake to the bottom, then white chocolate cream-sufé, biscuit again on top. I put it in the cold, boiled this mango cream, poured it on top and laid the last biscuit cake. Left in the cold overnight. In the morning I turned it over on a plate, trimmed the sides. Everything froze well. I brewed half more of the white chocolate soufflé cream, smeared the top and sides. I covered the top with glaze (chocolate + butter), covered the sides with almond petals.
Now about the sensations. The cake is delicious. Mango puree has a very interesting taste, somewhat similar to cooked apple puree, but tastier and more tender.
The cake is light, not greasy, everyone really liked it! Thank you so much!

I really liked the idea with a little gelatin in the creams. It is not felt, but the creams keep their shape after the refrigerator.
I also really like the idea of ​​using white chocolate instead of sugar or powder - the taste of the cream is brighter and more interesting than just sugar. In Swiss the same idea was, it seems.

Natasha, thank you!

I made one more cake in parallel, simpler - chocolate on boiling water, custard without eggs, a layer of cherries in their own juice soaked in cognac. Of course, the mango cake was more interesting, the taste was unbearable, and even so delicious!

Natasha, your cakes are simply incomparable! Although, of course, I only had a variation on the theme. With the original biscuit, I think it would have been bad at all.
natapit
Oksanochka! Thank you very much for such a detailed and delicious report! Never mind, there will be a holiday on your street, it's about the biscuit! what our years! Thanks for trusting my recipes!
Arka
I made it !!!
Stays in the refrigerator! I selected the chips for decoration, very tasty, and I almost ate the cream with white chocolate halfway through.

Maybe I'll post the photo later, I won't be back for a while
natapit
I will wait!
Kamusik
Natasha, I'm ripening for a cake! At what temperature should I bake carrot chips? And mashed mango - just blender the mango pieces?

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