Description
Once again studying the blog Andy boss (in the world Andrei Rodikov), stumbled upon a new recipe for carrot cake. Along with the intricate fashion recipes he has wonderful, simple recipes with a gorgeous result. Without a moment's hesitation, I baked this cake, but I confess-the caramel was not the first time. The first time something went wrong and it popped balloons. The second time nothing changed, but the caramel turned out! The cake turns out with a gorgeous structure, aromatic!. Spices can take according to your taste, add, for example, cloves. Cream you can also use any, I went the easy way - mixed the sour cream with powdered sugar and added a bit of gelatin as the cream was watery. Well, of course, to decorate, like Andrew, I failed, but I tried. Thanks to Andrew for what he share recipes and secrets.
Ingredients
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Sugar
90 g
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Brown sugar
90 g
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Butter
150 g
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Carrots
150 g
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Cinnamon
2 tsp
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Ginger
1 tsp
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Cardamom
1 tsp
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Chicken egg
2 piece
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Yolk egg
1 piece
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Flour
165 g
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Leavening agent
8 g
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Milk
75 ml
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Sour cream
300 g
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Powdered sugar
3 Tbsp
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Gelatin
8 g
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Water
20 ml
Cooking
The products that we need
In a vessel with thick bottom 20 ml of water and 90 g of white sugar put on medium heat without disturbing. And leave to slowly boil until a caramel color. It is also important not to overdo, otherwise the caramel will become bitter taste. When you get the desired color, remove from the heat and add the warm! oil and mix thoroughly.
Then to the resulting mass add the carrots and cook, not allowing to boil for 5 minutes. Leave our carrots to cool
Combine the flour, baking powder and spices, mix everything thoroughly
Measure out the brown sugar
Whisk until a stable foam brown sugar with eggs and yolks. The mixture should drip tape.
Combine egg mixture with flour, mix thoroughly from top to bottom.
It turns out that kind of dough, at this stage, Andrew had added milk, but I forgot!
Added to the batter pristavu caramel carrots, mix thoroughly, pour into shape and bake in a preheated 180 degrees oven until dry sticks. Be guided by your oven. I have a cake baked for 50 minutes. The first 20 minutes I the oven do not open.
Now this cake turned out, it cools for 20 minutes, then remove from the mold and cool completely.
At first my plan was not to miss the pie in the middle, but the daughter came, and said that in the middle of the same need cream.
Sour cream was watery, so I pre-prepared the gelatin according to the instructions on the package, and while the pie was cooling, I mixed the sour cream with sugar and added the finished gelatin and put it in the fridge, but the gelatin was great and within 30 minutes the cream began to "grab",
Andrew decorated the cake sliced with a peeler into thin strips carrots, which boiled down to syrup.
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