Cake without eggs 😉 with a minimum of sugar, delicious nuts and carrots, which you will not feel in the dessert ... And it is also very beautiful😍 Let's cook soon!
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Carrot Cake🍰
(calculation for a mold with a diameter of 16 cm (6.3 inch), in brackets for a mold with a diameter of 18 cm (7 inch)/ 20 cm(8 inch) / 22 cm (9 inch))
🍰Carrot biscuit:
130 g wheat flour (4.6 oz) (165 g (5.8 oz) / 200 g (7 oz) / 245 g (8.6 oz))
140 g brown or white cane sugar (5 oz) 175 g (6 oz) / 220 g (7.8 oz) / 245 g (8.6 oz))
10 g baking powder (0.4 oz) 13 g (0.5 oz) / 16 g (0.6 oz) / 20 g (0.7 oz))
pinch of salt
pinch of ground cinnamon
80 ml sunflower oil (refined) (2.7 fl.oz) (100 ml (3.4 fl.oz) / 125 g (4.2 fl.oz) / 150 g (5 fl.oz))
60 ml orange juice (2 fl.oz) 75 ml (2.5 fl.oz) / 95 ml (3.4 fl.oz) / 115 ml (3.9 fl.oz))
zest of one orange
250 g carrots (finely grated) (8.8 oz) (315 g (11 oz) / 390 g (13.7 oz) / 475 g (16.7 oz))
150 g walnuts (roasted) (5.3 oz) (190 g (6.7 oz) / 235 g (8.3 oz) / 285 g (10 oz)
🍰 Make a carrot biscuit.
1. Turn on the oven at 170 ° C (338 F) with convection.
2. Combine dry ingredients: flour, sugar, baking powder, salt, cinnamon powder.
3. Remove the zest from the orange.
4. Add grated carrots, sunflower oil and orange juice to the zest.
5. Use a rolling pin to break the walnuts into small pieces and add to the dry ingredients.
6. Combine the dry and wet portions. Stir until all flour is moistened.
7. Tighten the bottom of the mold with foil, place the dough in the mold, smooth with a spatula.
8. Send to bake in an oven preheated to 170 ° C (338 F) for about 50 minutes.
9. Remove the sponge cake from the oven, let cool, wrap with cling film and leave for 12 hours.
😋Orange marmalade:
100 g orange fillet (3.5 oz) (125 g (4.4 oz)/ 155 g (5.5 oz) / 190 g (6.7 oz)
50 ml orange juice (1.7 fl.oz) 65 ml (2.2 fl.oz) / 80 ml (2.7 fl.oz) / 95 ml (3.3 fl.oz)
zest of one half of an orange
4 g NH pectin (0.1 oz) (5 g (0.2 oz) / 6 g (0.2 oz) / 8 g (0.3 oz))
40 g sugar (1.4 oz) 50 g (1.7 oz) / 65 g (2.3 oz) / 75 g (2.6 oz)
1/5 tsp citric acid
😋 Make orange marmalade.
1. Remove the zest from the orange, remove the fillet, add fresh juice.
2. Mix sugar and pectin.
3. Heat fillet, fresh juice and zest to 40 ° C (104 F). Remove from heat, add sugar and pectin mixture, and return to heat.
4. Bring to a boil, let it simmer for 1 minute and remove from heat.
5. Add citric acid, stir, transfer to a bowl and cover with plastic wrap in contact.
Let the marmalade cool for 1 to 2 hours.
🍨 Cream:
250 g cream cheese (8.8 oz) (315 g (11 oz) / 390 g (13.7 oz) / 475 g (16.7 oz)
100 ml cream (at least 30% fat) (4 tablespoons, 125 ml / 155 ml / 190 ml)
80 g butter (at least 82% fat) (100 g / 125 g / 150 g)
40 g caster sugar (1.4 oz) 50 g (1.8 oz) / 65 g (2.3 oz) / 75 g (2.6 oz))
🍨 Prepare the cream.
1. Send cream cheese, butter, icing sugar into the bowl of the food processor and whisk. The mass should brighten and increase in volume by 2-3 times.
2. Add cream, continue whisking.
3. Transfer 2/3 of the finished cream into a pastry bag, 1/3 of the cream into a pastry bag with a closed star attachment.
Collect the cake.
1. Transfer the marmalade to a pastry bag.
2. Remove the foil from the biscuit and cut into 3 cakes.
3. Place the ring on the plate, line the inside of the ring with curb tape. Place one sponge cake, put the cream on the sponge cake in diameter, leaving room for the marmalade, then put the marmalade.
4. Place the second sponge cake on top, then add a layer of cream and marmalade in the same way.
5. Place the third biscuit, top with the cream using the curly nozzle.
6. Put the cake in the refrigerator for several hours.
7. Remove the ring from the cake and decorate with kumquats, caramelized popcorn and caramelized nuts.
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