Carrot Cake
Carrot Cake
Receptura
Grupa | Težina / Zapremnina | Proizvod |
---|---|---|
Grand Carrot Cake | 700 g | for the base |
Princess margarine | 100 g | for the base |
Water | 100 g | for the base |
Glucose | 100 g | for the base |
Carrots (grated) | 350 g | for the base |
Pineapple (strained pieces) | 90 g | for the base |
Walnuts crushed | 90 g | for the base |
Cheesecake Mix | 200 g | for the cheesecake cream |
Casa Cream 35% | 600 g | for the cheesecake cream |
Mma's Choco Cake | 400 g | for the crumble |
Princess margarine | 200 g | for the crumble |
Brown sugar | 200 g | for the crumble |
Fruitful Orange | extra | |
Fruitful Peach | extra | |
Arabesque Dark 60% | extra | |
Masca Apricot | extra |
Priprema
Base
First mix the water, margarine and glucose in the mixer bowl with the flat beater on low speed.
Add Grand Carrot Cake and continue mixing on medium speed for 4-5 minutes. The dough will become quite soft and relatively "heavy".
A minute before the end add the carrots, pineapple and walnuts and finish mixing them on low speed.
Serve the dough in pans of your choice, filling them up to 2/3 of their volume.
Bake at 180-190°C.
Cream Cheesecake
Place the ingredients in the bowl of a stand mixer and beat on high speed for one minute.
Crumble
Place the ingredients in the mixer bowl and beat with the paddle attachment on high speed until a smooth dough forms. Place uneven pieces on a tray and bake at 180 °C for 5 minutes.
Setup
Fill a mold with the cheesecake mixture. Bring the Arabesque Dark 60% to the appropriate temperature. With a mold create the pot for the cake.
Place a layer of Grand Carrot Cake on the base and fill the "pot" you created with the cheesecake cream. Place Fruitful Orange and Fruitful Peach in the middle.
Glaze a silicone mold with Masca Apricot and place on top of the dessert.
Decorate with crumble to give the appearance of soil.