Saturday, February 3, 2018

Carrot cake with praline flavoured buttercream

In Estonian

Today's recipe is cake. It took me a little more time to decorate the cake, but it was worth the effort. First you eat with your eyes.  If you want to make a similar decoration, you must make 3 quantities of buttercream.

Carrot Biscuit
250 g of wheat flour
2 tsp of baking powder
0.75 tsp of baking soda
1.5 tsp of salt
1 tsp cinnamon
4 eggs
4 tbsp of unrefined brown sugar
100 g of coconut flakes
225 g grated carrots
100 g crushed drained pineapple (canned)
100 g of melted butter
100 g of vegetable oil
1. Mix the dry ingredients together.
2. Mix eggs, oil, melted butter, carrots and pineapple. Add mixture of dry ingredients.
3. Put it to the baking tin and bake at 180° C for 25-35 minutes
4. Let it cool.
Butter cream
60 g Pasteurized egg whites (important that egg whites are pasteurized, because these are not heated during the cream making!)
300 g of powdered sugar
Some salt
1 tsp of vanilla sugar
Brandy for giving taste.
1. Mix egg white, sugar and salt at low speeds. Then mix at an average speed about 5 minutes.
2. Add butter (should be in room temperature) in small pieces a to the mix (mixing at low speed ). After all butter is added mix at an average speed for about 15 minutes. Add brandy and mix well.
50g of roasted hazelnuts
65 g sugar
1. Melt sugar.
2. Put the nuts on the baking sheet and pour over the melted sugar.
3. Allow to cool and crush praline in the food processor.
Cake assembling:
1. Cut the cake base into two discs
2. Mix half of the cream with praline and apply a mixture to one disc of cake. Cover with second disc.
3. Cover the cake with the rest of butter cream and decorate according to your wishes.

No comments:

Post a Comment