Description
I hope You will not throw Shoe at me for what I am to You again with carrot cakes. I can assure You it's delicious! Juicy, sweet and spicy and the dough is light, delicate curd cream perfectly complement each other. Home tea party, this roll is a godsend! Do not be confused by the presence of carrots...
Ingredients
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Chicken egg
3 piece
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Brown sugar
0.66 cup
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Vegetable oil
2 Tbsp
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Vanilla
1 pinch
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Salt
0.333 tsp
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Leavening agent
1 tsp
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Ginger
1 tsp
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Cinnamon
2 tsp
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Nutmeg
0.25 tsp
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Flour
0.75 cup
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Carrots
2 piece
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Cheese
180 g
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Powdered sugar
30 g
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Butter
30 g
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Star anise
1 pinch
Cooking
Carrots grate on a fine grater.
Beat eggs with a mixer on high speed 5 minutes until white foam.
Add the cane sugar and vegetable oil, beat 1 more minute.
Mix salt, vanilla, baking powder, cinnamon, nutmeg, ginger and sifted flour. Add to the dough the dry ingredients and the grated carrots and mix thoroughly.
Rectangular shape (I size 30 to 20) cover with parchment paper and brush with oil. Pour the batter and spread evenly over the entire surface. 1111е
Bake in a preheated 190 degree oven for 10-12 minutes.
Prepare a towel of suitable size and the whole surface sprinkled with powdered sugar. The finished baked goods right from the oven pass on to the towel and gently remove parchment. Gently with a towel to twist the roll. Allow to cool completely.
While the loaf cools, make the cream. To do this, mix the cheese, butter, icing sugar and star anise, carefully punch a blender until smooth. I add very little powdered sugar, because the roll is sweet.
Towel gently expand. Apply the cream to the carrot dough, flatten. Re-roll roll and put at least 1 hour in the refrigerator.
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