Carrot cake with salty caramel

Description

Confectionery flight of imagination knows no bounds!!! The feature of the kitchen is a horse of professionals, which we somehow tend! So today, I bring to Your attention has already become the fashionable pastry of carrots. But in this version of the cake we will make a "flavor&a mp;quot; is salted caramel! I'm sure that the combination You will be able to surprise your guests and maybe this cake will become Your favorite?

Ingredients

Carrots

220 g
Sugar

200 g
Sunflower oil

50 g
Butter

25 g
Water

1 Tbsp
Flour

200 g
Soda

1 tsp
Lemon juice
Nutmeg

0.5 tsp
Cinnamon

1 tsp
Chicken egg

2 piece
Milk

60 ml
Mascarpone

350 g
Butter

200 g
Powdered sugar

150 g
Water

150 ml
Cream

120 ml
Powdered sugar

125 g
Gelatin

1 tsp
Starch

1 tsp
Salt

0.5 tsp

Cooking

First, wash the carrots and scrape it with a knife for vegetables. Grate on a coarse grater, add 5 tbsp of sugar.

Add to the carrots in sunflower oil. I use sunflower oil "IDEAL"

All mix well and leave for 10 minutes.

Meanwhile, send in a saucepan the butter and 2 tbsp sugar. Cook the caramel.

When they start to change color, add 1 tablespoon of water, mix well and add to the carrot mixture.

In a separate bowl combine the flour with spices: nutmeg and cinnamon.

Add the dry component in carrot mass and mix well with a spatula.

The yolks separated from the proteins and send them to our mass. There also add milk. Again mix well.

Whites beat until stable peaks and enter in our dough. Gently stir with a spatula and add baking soda, quenched with a few drops of fresh lemon juice.

We shift the dough in a greased butter Cup multivarki (or baking dish). Set the bowl in multiverse and set the mode CAKES for 60 minutes. If cooked in the oven, then submit the form in a preheated 180 degree oven and bake 40-45 minutes until dry kindling.

After the beep, remove the bowl from multivarki and give a little stand. The cake will depart from the walls and extracted using a double boiler. Leave the cake to cool down.

For the cream beat butter with mascarpone and powdered sugar until air condition.

Our biscuit held in a ring and spread the cream on top, spread with spatula. Put into the fridge.

Prepare the caramel: sugar powder, starch, and pink salt in a saucepan bring to a caramel. Stirring the mixture entered the heated cream half water. Then enter in the rest of the swollen gelatin and stir until dissolved. Strain the caramel through a strainer and allow to cool.

Pour the cooled caramel on the cake and refrigerate to harden.

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