Light and moist carrot cake recipe скачать в хорошем качестве

Light and moist carrot cake recipe

Hello subscribers Today I made a light and moist carrot cake. This carrot cake is different from the usual carrot cake recipe, It's made with egg foam like Genoise. It's definitely lighter than just a common carrot cake, If you like the light texture, it will suit your taste. Please feel free to leave a comment if you have any questions. If you liked my video, please give me a thumbs up and subscribe :) Thank you. ▶Recipe (Mold Size: Diameter 15cm, Height 7cm) Mix and dry all dry ingredients together and preheat oven to 165 degrees Celsius. Place cooking paper on the mold. Keep all ingredients, except fresh cream and mascarpone, at room temperature. Bake pecans at 160 degrees Celsius for 10 minutes and chop them thickly. Cut carrots into small pieces with a knife or slice them using a cheese grater or food processor. [Cake Sheet] 120g egg 90g (unrefined) brown sugar 96g vegetable oil 110g cake flour 20g almond flour 1g salt 4g baking powder 2g baking soda 2g cinnamon powder 1 pinch of peanut mac powder (optional) 120g Finely chopped carrot 30g roasted pecan 1) Add the brown sugar to the eggs and mix well with a whisk. 2) Soak egg water in hot water and raise the temperature to 37 ~ 42 degrees Celsius. When you soak your fingers, you can feel as warm as a bath. 3) Whisk at high speed with a hand mixer to create a firm foam.    * When you drop the dough, whip it until the drop remains for more than 3 seconds. 4) Add oil and mix at low speed with the hand mixer. When it is mixed, stop immediately and remove the hand mixer. If you overmix at this stage, you will get a totally low volume sheet. Do not mix too long, stop immediately if you do not see the oil. 5) Add flour, almond flour, baking soda, baking powder, salt, cinnamon powder and nut mac powder and mix with a spatula. 6) If the powder is hardly visible, add the chopped carrots and pecans and mix with a spatula until it is evenly mixed. 7) Pour the batter into the mold and bake at 50–55 minutes at 165 degrees Celsius. (Unox Convection Oven)   * Carrot cake batter has a lot of moisture and it takes longer to bake than other cakes. It's good to bake it long enough to blow out the moisture in the cake. 8) Drop the baked cake in a mold, lightly shock it, turn it over, cool it completely on a cooling net, and cut it into 3 sheets of 1.5cm thick. [Cream Cheese Frosting] 190g Cream Cheese 30g Butter 20g Sugar 15g Condensed Milk , 115g Heavy Cream 45g Mascarpone Cheese Keep fresh cream and mascarpone cheese cool until just before use. 1) Crush the cream cheese and butter with a spatula and crush them well. 2) Add mascarpone, sugar and condensed milk to the cold whipped cream. (About 80%) 3) Mix 2) into 1) several times and mix lightly with a spatula. 4) Put it in the piping bag and pipe it evenly on the sheet. (Piping tip: 1cm in diameter) [Carrot Mazipan] -Almond powder 100g, Sugar powder 60g, White egg 30g, Food coloring 1) Mix almond powder and sugar powder well. 2) Put the whites together and knead them together to make a loaf. 3) Wrap in plastic wrap and allow to rest for 30 minutes to 1 hour in the refrigerator. 4) Mix the pigments and make them into the shape you want.   instagram: https: //www.instagram.com/jadore________ -------------------------------------------------- -------------------------------------------------- --- Please indicate the source when using the recipe. Prohibit secondary editing and re-upload of video. -------------------------------------------------- -------------------------------------------------- ---