Description
Carrot cake in a juicer JM and MP 8002 slow cooker 5015PSD.
Ingredients
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Butter
200 g
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Chicken egg
4 piece
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Sugar
250 g
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Cake vegetable
250 g
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Orange zest
1 tsp
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Cinnamon
5 g
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Dark chocolate
100 g
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Flour
180 g
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Leavening agent
10 g
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Almonds
100 g
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Cognac
50 g
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Carrots
1 piece
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Powdered sugar
10 g
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Butter
25 g
-
Flour
20 g
Cooking
First prepare the juice from fresh carrots. Peel the carrots and cut it into pieces so that they freely pass into the hopper. Place the prepared slices of carrots into the hopper of the juicer and squeeze the juice. Do not rush to throw the cake left over from juicing.
1. Whisk the eggs and granulated sugar in a solid foam.
2. Melt the chocolate in the microwave. Mix melted chocolate with butter and cognac. Then add the chocolate to the scrambled eggs, continue to whisk until a creamy mass.
3. Mix wheat flour with ground cinnamon and baking powder and combine with beaten egg mass and knead the dough. Add the crushed almonds, the cake from the carrot juice, zest and mix the dough with a spatula.
4. Lubricate the inside of the pan with butter and sprinkle with flour. Spoon the batter into the pan from the slow cooker. Flatten the surface. Bake in the "Bakery" for 1 hour and 20 minutes. Check readiness.
5. Put the baked cake on a rack and refrigerate.
6. Sprinkle the cake with powdered sugar.
7. Slice the carrots thin slices use peelers. Make thin carrot slices, bow and decorate them with the cake surface.
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