Cake "Delicate carrot" with fragrant soufflé

[Biscuit:]

Cake "Delicate carrot" with fragrant soufflé

Category: Confectionery

Ingredients
Biscuit:
Sugar	1.75 glasses
Carrot	1 cup (packed tightly with grated carrots)
Flour	2 glasses
Eggs (large)	5 pieces.
Baking powder	2 tsp
Cream:
Sugar	1 tbsp.
Orange or tangerine	1-2 pcs.
Gelatin	15 g
Sour cream 20%	500 g
-------------------------------------------------	--------------
Glass	250 ml

Cooking method

• I would like to bring to your attention a very tender carrot cake. The cake of the same name began to be sold in one of the most famous pastry shops in our city, having tried it myself I wanted to bake something like that. I reviewed a large number of recipes on the Internet, in the end I found a more or less suitable one and redid it a little, it turned out to be an excellent cake that my family ate in one evening. I highly recommend trying it)))
• Biscuit:
• 1. Grate the carrots on a fine grater (it took me three medium-sized carrots) and squeeze out the juice quite a bit, so that the pulp remains juicy, so the biscuit is more tender.
• 2. Beat the eggs with sugar until the mass increases and whitens (7-10 minutes) at maximum speed.
• 3. Add carrots and flour mixed with baking powder to the egg mixture, and gently mix the mixture with a spoon.
• 4. Preheat the oven to 180 degrees, put the dough in a mold and bake for 30 minutes. We check the readiness with a toothpick.
• 5. After baking, take out and cool in a mold.
• Cream:
• (I took the cream from irza as a basis https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=211016.0).
• 1. Grate the orange zest (I had a tangerine) and mix with 1-2 tbsp. l. Sahara.
• 2. Squeeze the juice out of the orange (I again used tangerine). Juice needs at least 0.5 cups. Boil it, cool and soak all the gelatin in the cooled juice. Let it swell.
• 3. Beat the sour cream with sugar, then add the grated zest mixed with sugar and gelatin dissolved in a water bath or in a microwave. Mix everything and refrigerate.
• Assembling the cake:
• Cut the biscuit into three cakes. Once again, I note that the biscuit is very soft and tender, but for those who like very soaked cakes, I advise you to additionally soak the cakes.
• As soon as the cream starts to harden a little, we start assembling the cake.
• We collect the cake in a ring. Let it freeze a little. Then we release it from the ring and coat the top and sides.

Note

The inspiration was the recipe of Ekaterina Mineeva from the Good Cook forum.
I highly recommend trying, the combination of carrot biscuit and delicate citrus cream will not leave anyone indifferent

a gorgeous slice of cream according to the description is very good, you must try the carrot cake with just this type of cream

Well, this is not enough mouths to bake and try all the recipes you like!
This is how beautiful your carrot cake is !!!
I do not know when I will bake, but yours is the first on the list!

Girls, I'll be glad if you try to bake, the cake is worth it)))

[Julia]

What a delicious bite! Julia, a wonderful and undoubtedly delicious cake! Thank you so much for the recipe!

Girls, thanks. Now my two-year-old son is eating the last bite and says "taste, mom"

What a sunny cake! Julia, a piece of such delicious, and asks for a mouthful!

Yulechka, a wonderful recipe, I will definitely try it!

ABOUT! A new kind of biscuit - "Carrot" !!!

And in what size was it baked? Judging by the photo, I would have increased the thickness of the soufflé. It seems to me very tasty.

And in what size was it baked? Judging by the photo, I would have increased the thickness of the soufflé. It seems to me very tasty.

Baking in the form of 24 cm. The thickness of the soufflé can be increased.

what a tempting cake! Moreover, all products are at hand. Would like to know, not too dense soufflé? I don't like "Bird's milk" .... I choose impregnated biscuits for myself

what a tempting cake! Moreover, all products are at hand. Would like to know, not too dense soufflé? I don't like "Bird's milk" .... for myself I choose impregnated biscuits

Eugene, I used Dr. Oetker's gelatin, it grabbed strongly and the soufflé in the cake straight from the refrigerator is a little dense (but not as dense as "bird's milk"), but if it stands for 10 minutes at room temperature, the taste and consistency are excellent. Therefore, if you love more tenderly, then feel free to reduce the amount of gelatin. And about the impregnation - be guided by the finished biscuit. When I cut the biscuit into cakes, it was so soft and moist that I didn’t soak it further. But again, if you like wet biscuits or the finished cakes seem a little dry, then soak them additionally.

In the recipes for carrot baking, which I came across, there was a cream of sour cream + sugar, but I did not like their cut, all the sour cream was absorbed into the cakes and only a millimeter layer of cream reminded that the cake was generally with cream. And so I decided to replace the cream and did not regret it, the combination is good. If you don't know that the biscuit is carrot, then it is very difficult to guess about it. Yes, the biscuit has a very interesting taste, but you certainly can't think of carrots. And plus citrus cream with zest adds even more unusualness.

I baked it today, the cake is great!
I rubbed the carrots on a fine shredder, I don't know what it is called correctly. For lack of time, the cream made the fastest - sour cream + sugar + butter. The sides and top were sprinkled with crumbs from scraps.
Carrots are really in this cake with an unusual taste and you can't think of carrots
The cake turned out to be just huge, but it is so delicious, I think the family will have already sentenced him by evening

I am very glad that we tried the recipe and liked the cake. Bon Appetit)))

P.S. Thank you for focusing on the size, otherwise I forgot to write that the cake is of a decent size. But the truth is, my family of 5 ate it in a day.

Although the cake is large, it decreases right before our eyes, apparently because it is light

berezkina, the cake is wonderful, thanks for the recipe.

True, I cooked it with sour cream without gelatin, just sour cream with sugar, mixed carrots in half with pumpkin. I had a pumpkin epic, I cooked everything only with her. The cake is really very light and eats very quickly.

I am very glad that we tried the cake. And I am very glad that I liked it !!!!

Here I am looking after you, Galina, then you bake euphoria, then already Rafaelo, now carrot, etc. And so on))) no, I'm glad that you like the cakes and get it, but behind the doorways that- then I start to fear! Or do you, on the contrary, need to get better?

Ilona, ​​thanks for your concern, I myself am afraid for the doorways. I have a normal set, not thin, it is not desirable to get better. I have been baking actively for only two months; August and October. How else to learn if not to bake? How do you know the taste of a cake if you don't try it?

I try to eat cake only in the morning for breakfast with coffee, I don't eat other flour and sweets, I bake half a portion (except for the first dance at Vika's assignment), I don't eat sugar and bread (I don't like it), and there are a lot of people who want to enjoy my cakes in my immediate environment ...
Until the weight has increased, and if it changes, then it will be a disaster for me, because I really want to bake, I like the cakes, I like the cooking process itself.

Ilona, ​​you're right, the topic of weight gain is much more serious than it seems at first glance. Of course you don't want to get better, who wants to?
Ilona, ​​girls, how are you? Since the cakes were baked, have they recovered or not? And if at the same weight, how do you manage to eat cakes and not gain weight?

I wrote it, and then I thought, maybe something like this should not be written in this topic?

Gee ...Galina, of course not in this topic, but in "Okolotortitsa". And yaedak so ... well, lovingly teased a little. I see that you are the most active user of the "cakes" section lately. Now, as I registered with us, so, blin ... well, in short, I gained 6 extra pounds (But they are so persistent, well, that's all, but how can they leave if you try something all the time and are tempted! all of us here are so tasty !!!

Ilonchik, and I had no doubt that I was in love. You're right, let's go and chat in OkoloTORTitsa, I'll write the answer there.

Thank you so much for the recipe! Hell for a weekend visit. I did not specifically tell anyone what the cake was made of. She announced the presence of carrots in the cake only when it went off with a whistle. Everyone was pleasantly surprised.)))) Baking in a slow cooker 60 minutes + 30 minutes. It turned out to be 11 cm high. I cut it into 4 cakes. Only the cream changed a little (there was catastrophically no time): sour cream + cream 35% + cottage cheese + juice of 1 orange + zest of 1 orange + sugar. It turned out to be of medium density: I soaked the cakes, and remained as a layer. Now I can safely offer it to customers. THANK YOU!

I also baked, this time only with carrots (without adding pumpkin). I put in a little more flour than according to the recipe, something the dough seemed thin. Prescription sugar (usually I put half the norm everywhere). As a result, due to the addition of flour, it turned out not a biscuit, but a sweet cake. Also a great option. I didn't cut it and saturate it, so we ate it. The husband took most of it with him, he urgently needed something for tea.
Since I have been on this forum, no store-bought flour has been bought in my house. And I really like it!

Girls, I'm very glad that the recipe came in handy. Bake to your health !!!!

Yesterday I made this cake again)))


Only this time I made half a portion and made lemon curd cream with homemade sour cream. Very tasty .

Oh, you won't believe Julia! I just pulled it out of the oven ..... I'll make a cake as a gift for a children's birthday.

Anechka, it's great that you are with me in the ranks of carrot cake lovers. I think the kids will like it. Yesterday I also decided to make a surprise for my own and stuck carrots from mastic for decoration - they appreciated it. What cream will you do with?

I want to do it the same way as I did for the first time: sour cream 200g 20% ​​+ cottage cheese 150-200g 9% + cream 200g 35% beat with sugar (I put sugar on the eye, more precisely to taste - about one tablespoon with a slide for every 200 gr . cream) + juice of one orange + zest of one orange. It turned out very gently. And in consistency - something between a soufflé and a liquid cream. Some of it was absorbed, and some of the cream remained a layer and no additional impregnation was required. I also hope that everyone will like it .... And then when you say that the carrot biscuit people are perplexed .... they just do not yet know HOW it is delicious !!! Okay, I cooked biscuits, but the birthday girl wanted not just a cake, but a seal cake !!!! So the most "fun" I have yet to come! I will try to take a picture of the incision on the DR and bring you "thanks" and a photo report!

I will definitely try this cream too. Thanks for the information!!! And I'm waiting for the report !!!

Julia! I confess a little incorrectly, I wrote to you the cream Now I opened my kitchen tolmud, where I write everything down ... sour cream 200g -2 jars !!!, that is, 400g and an additional 2 tablespoons of sugar in orange juice. Sorry !!!

Anya, thanks for the clarification

and again, I forgot my camera without a photo ... I forgot my camera at home (while I collected the child, while I packed the cake ...), but refused to take the phone off, so Julia is me!))) I will cook this wonderful cake until then until I provide a photo of the cut! And everyone really liked the cake, both adults and children.

and again, I forgot my camera without a photo ... I forgot my camera at home (while I collected the child, while I packed the cake ...), but refused to take the phone off, so Julia is me!))) I will cook this wonderful cake until then until I provide a photo of the cut! And everyone really liked the cake, both adults and children.

Anya, I will soon scold for the lack of photos (just kidding of course). I will patiently wait for the photo report !!!

This, Julia, I have such a karma! ... I joked that I would cook until I brought you the cut .... I decided to arrange family gatherings tonight, I specially cooked up your carrot biscuit. Morning cream smeared ... and then for, the phone rang .... Who says? - Client! And he wants a super urgent cake in the evening. Well, so .... I had to decorate the carrot cake quickly ... And for a family dinner, to make a cake from the frozen remnants of the "hodgepodge" cake ..... And it turned out such a handsome man. Cooking in a cartoon - 10 cm high !!! Eh, but I'll add it and take a photo all the same !!!

Julia, here is my report. With photo.
I love the biscuit! I haven't had this before. Baking in Panasonic 18. The mixture was up to mark 4, and I got the biscuit to mark 8 !!!!. Very gentle, fluffy, lightweight!

I impregnated it exactly according to the recipe, only the gelatin thumped by a few grams more, and it turned out to be some kind of powerful, so the soufflé was SOUFFLE)))). It turned out to be a huge, tall cake. I baked my mom in DR. I thought that we would eat for a week, and in the evening we had half a dozen of tea. The cake was somehow imperceptibly decreasing.
Here is the biscuit itself, but the cake assembly did not have time.

Next time I'll make a half portion and soak it with lemon curd, I love it, and it fits perfectly here.
Thank you!!!

[AnastasiaK]

AnastasiaK, how long did the biscuit bake in the cartoon?

[Albina]

Albina, in Panasonic baked for 65 minutes. It worked out enough.

[Anastasia]

Anastasia, donkey when opening?

Anastasia, thank you for your feedback. I'm very glad that I liked it)))

: rose: thanks for the recipe, very much. liked it !!!

Hello. This biscuit is in the oven.
I have a form for 24 but it crawls out from there, but I insured myself and laid out the sides with paper.
The question is - can it be layered with butter cream? Or will it not be as tasty as with a soufflé? saturated?
If you make a soufflé, then I don't eat gelatin. But with agar-agar, I always have problems with soufflé. Someone tried it with agar-agar?
in general, I'll tell you what happened :)

[berezkina]

berezkina, girls, and the grated carrots look like, you can take a picture, it's tough, you can't feel it in the biscuit?

[berezkina]

berezkina, girls, and the grated carrots look like, you can take a picture, it's tough, you can't feel it in the biscuit?

Not felt at all. so it gives a light texture. If you do citrus impregnation, then just do it seems that it is an orange.

Girls take the report!





I am telling you my feelings.

Beat eggs with sugar. Squeezed carrots, added with sifted flour and mixed with baking powder. I baked in a 24-inch diameter mold, but there was a suspicion that the sides of the mold would not be enough, so I laid out the sides with baking paper and made the right decision.

- baked at night so the photo is dark on the phone.

True, I have opal a little in the middle - I did not understand what is connected with.

I cut the cake unevenly, but I did this nonsense for myself as a workout (teach me to cut a biscuit beautifully and evenly)
Therefore, she did not soak the lower one, but soaked the second cake with lemon syrup with zest, and the upper with lingonberry syrup.
I smeared everything with butter cream in a small layer.
What can I say, the sensations are interesting. Firstly, yes, the cakes themselves are rather dry, all the same it is a biscuit without butter, where the fat is only in the yolks.
Carrots just do not feel at all, only small inclusions come across, that is, there was no bright carrot taste (although I love carrot cakes and I would not be upset but delighted), but this was immediately stated in the recipe.
So the citrus impregnation goes well here, it feels like the word eat some kind of orange cake, because carrots are perceived as pieces of orange peel.
The butter cream does not particularly saturate, but it is quite suitable for itself.
But the lingonberry impregnation for a sweet tooth turned out to be too sweet for me. Lingonberry is a store-bought syrup, and I made the lemon one myself.
These are my feelings. I've already eaten two pieces! (oh my butt butt).
I plan to cover the rest of the cake with cream on ricotta (for the sake of experiment, I'm looking for my perfect cream and taste).
Thank you very much for the recipe.
I think this biscuit will take its rightful place among my tried-and-true recipes and will please not only me.
I also plan to experiment with soufflé, only on agar.

[berezkina]

berezkina, Good afternoon, Julia! Once again I want to thank you for the Carrot cake! I discovered a new taste for myself! Thank you! I want to make such a cake on the DR for my friend. Could you tell me which cream to use as a mastic substrate for this cake! Thank you!

[Yalso]

Yalso, or condensed milk, or chocolate ganache.

Thank you so much for the recipe !!! the cake turned out to be very tasty, a juicy biscuit can be eaten without cream with tea. I really have a protein custard from the top, I did the first test of the pen, so to speak, I wanted to cut into 3 cakes, but at the last moment I changed my mind, so the top cake is thicker and does not look very nice, but this is for the house, well, and a photo