Carrot cakes We will need: 1 Cup flour (150 grams), 1 tsp razryhlitelya, ½ tsp soda, ½ tsp salt, 1 tsp cinnamon, ¾ teaspoon nutmeg, 2 large eggs, ¾ Cup (180 ml) vegetable oil, 200 gr sugar, 1и1/2 cups of grated on a fine grater carrots (250 grams) In a bowl, mix the dry ingredients.

Beat the sugar with the vegetable oil, it is slightly dissolved. One by one add the eggs.

Add the carrots, stir and sift flour on top of mixture. Gently stir with a spatula until smooth. Don't overdo it). Put in shape with a diameter of 18 cm Bake at 160*C for 30-40 minutes until the sample on a clean skewer.

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Baked cakes. Cool and cut into 2 Korzh. Carrot cake this recipe turns out delicious.)

Nougatine walnut We will need: 100 g sugar, 100 g lightly roasted walnuts. From sugar to cook caramel light amber color. To do this, we pour the sugar in a heavy-bottomed pan and watch it melt. Sometimes slightly shake the pan. Write that in any case can not stop. I'm in the way. Rather, gently scoop around the edges with a spoon and without jerks, smoothly, pointing the spoon to the center of the dish – usually on the edges of the sugar melt faster and faster it begins to burn. The main thing is to stir slowly, not even stir, and the right to distribute the sugar. When almost all the sugar is melted and a little bit more and burn, I removed the pan from the heat and even bolder mixture stirred. Well, that's how I do. And you use your own experience or intuition. To add to the caramel roasted walnuts and mix well. Distribute the mixture on a sheet of parchment (the size of the future cake - 18 cm). Allow to cool.

Make a cake in the form in which we will make a cake. I used a split mold of 20 cm Put nougatine. Prepare the honey mousse

Honey mousse We need: 63 grams of milk, 63 gr cream 35%, 30 gr egg yolks (2 medium egg yolks), 38 grams of honey, 4 g of gelatin and 125 g cream 35% - whipping. Soak the gelatin in cold water for 15 minutes. Milk and cream is heated to boiling in a small saucepan. Mix the egg yolks with honey

Pour a thin stream of hot milk into the yolks, stirring constantly.

Return the mixture to a small fire. Cook until thick (85*C). Remove from heat and let cool slightly.

Add the squeezed out gelatine. Let the mixture cool to room temperature. Whip the chilled cream (125 grams) until soft peaks form. Carefully, with a spatula, mix the cream with the honey mass.

Pour the mousse on novatin. The mousse hardens quickly, so work fast. Shape shake to mousse spread evenly. Spread the honey mousse second layer.

Prepare cream - cheese mousse. We will need: 35 ml milk, 25 g sugar, 1 vanilla bean, 2 egg yolk 5 g gelatine 125 g cream cheese 175 g cream 35%. Soak gelatine in cold water. Cut the vanilla pod, remove the seeds. In a small saucepan, combine the milk and vanilla seeds together with the pod. Supply the milk-vanilla mixture on the stove and bring to a boil. Mix the egg yolks with the sugar. Hot milk in a thin stream, with constant stirring to enter into the yolks.

Pour this mixture back and put on medium heat (preferably in a water bath). While stirring with a whisk to bring the weight up to 82°C, until thick. Remove the cream from heat and add the squeezed out gelatine. Stir until dissolved gelatin.

Add the cream cheese. Cooled the mass to 30°C. Whip the cream to soft peaks and enter them into the mousse with a spatula. Pour the mousse on the carrot cake. Work quickly, to knock the form on the table to evenly distribute the mousse a few times. Send a cake for a few hours in the refrigerator before freezing mousses.

Mirror icing We will need: 75 grams of water, 150 g sugar, 150 g glucose syrup 100 g of condensed milk, 11 grams of gelatin, 150 g. white chocolate, 1 tablespoon of titanium dioxide (if using), orange dye. Soak gelatine in cold water for 15 minutes. In a saucepan, mix water, glucose syrup, sugar, and titanium dioxide. Bring to a boil and cook to 105 ° C. In a separate bowl, mix the finely chopped chocolate and condensed milk, put them in a water bath so they are slightly mixed up – it will be easier then white chocolate melts easy.

Pour the hot mixture on the chocolate-milk, stir to combining

Add the gelatin and make a mixture with a blender. Cool. Use the glaze at a temperature 32-31*S. This icing can be stored up to 1 month in the refrigerator, bringing it up to operating temperature in a microwave oven.

Set aside some glaze and paint it orange. Glaze is removed from the mold the cake, then use a piping bag to put the orange stripes.

Here it is, our cake enjoy your meal. MY DEAR COOKS!

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