Description
The perfect combination of vegetable oil IDEAL with carrots, quail eggs and nuts will give a unique taste to our cake. Cake turned out moist and very porous structure, with a pronounced flavor of nuts and sweetness of carrots. The original decoration of sweet carrots will adorn our unforgettable cupcake.
Ingredients
-
Carrots
200 g
-
Nuts
150 g
-
Vegetable oil
100 g
-
Sugar
200 g
-
Lemon peel
1 tsp
-
Quail egg
11 piece
-
Flour
120 g
-
Raisins
100 g
-
Leavening agent
15 g
-
Carrots
1 piece
-
Sugar
100 g
-
Water
100 g
Cooking
The perfect combination of products in our cupcake.
Beat the sugar with 100g of vegetable oil IDEAL.
Add the grated zest of a lemon, the yolks and beat again.
Grate the carrots on a fine grater.
Add in oil mixture carrots, chopped nuts and mix well.
Add baking powder, flour and mix.
Beat the whites in a stable foam. Add to the dough proteins and raisins and stir movements from the bottom up. Quail eggs can be replaced by a 4 chicken.
Pour the batter in the oiled form and bake for 40 minutes at 175 degrees. Checking the torch, if the dough sticks to it, then hold it in the oven for another 5-10 minutes.
Remove from the mold and cool.
Do the decoration. Peel the carrot and cut into long slices use peelers.
Sugar and water boil the syrup, put the carrots and boil for 3 minutes. Remove the carrots and allow to cool.
Cupcake sprinkle the top with powdered sugar and slices of carrot to wind roses and decorate the cake.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.