Carrot Vanilla Cake

Name: Carrot Vanilla Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece yolk; 45g Caster sugar; 50g Almond powder; 50g carrot strips; 1/2 Grated lemon zest; 16g Low powder; 3g Baking powder; 1 piece Egg white; 5g Sugar; Some Ready-to-use pectin; 50g Mango jam; 2.5g Gillian; 95g milk; 180g Light cream; 1/2 piece Vanilla bean pods; 60g granulated sugar

by Niuniu and Nanshan Fish

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is a cake with a unique taste. The carrot dakwaz cake is topped with a mousse made of vanilla/lemon Bavarian cream. The flavors of carrot, almond powder, lemon and vanilla blend layer by layer, allowing you to experience several sensations colliding in your mouth. It is a feeling that cannot be described in words. The cake body is made of the more popular carrot dakwaz. In the cake body, the aroma of almond flour is mixed with the fragrance of carrots, which is different from the chiffon cake and sponge cake. "

Carrot Vanilla Cake

1. Carrot kavaz cake body: egg yolk + caster sugar 1 quickly beat until thick and white, add the shredded carrots and lemon zest, mix well, then add almond flour and mix well;

2. Carrot kavaz cake body: Carrot kavaz cake body: egg white + sugar 2 and beat to 90%;

3. Carrot kavaz cake body: Take 1/3 of the meringue and the mixture in 1 and mix well, then add the remaining 2/3 of the meringue and stir. Add the sieved low flour and baking powder before mixing thoroughly. Evenly

4. Carrot kavaz cake body: Use a 6-inch round auxiliary mold to squeeze out two 6-inch batters on the baking paper, put them in the oven at 175℃, middle layer, and bake for 18-20 minutes;

5. Carrot kavaz cake body: Take it out of the oven and let it cool, then make the baked cake a little smaller than the 6-inch mousse ring.

6. Mango jelly: heat mango puree + caster sugar to melt the gelatine, then add the gelatine and freeze in the mold;

7. Mango jelly: 6-inch round mousse rings are wrapped in plastic wrap. After the mango jelly is frozen and hardened, take out circles of different sizes with a round cutter, and place them in the wrapped plastic wrap in a patchwork pattern. Serve, freeze, and set aside.

8. Mousse body: break the vanilla bean pods, take out the vanilla seeds, put the shells into the milk and whipped cream to boil, cover and simmer for 20 minutes, filter;

9. Mousse body: lemon zest + fine sugar + egg yolk, stir evenly, heat 8 to 65℃, rush into it, pour it back into the pot, boil to 85℃, remove from the fire, cool down with ice water, and continue stirring, the temperature drops When it reaches 45-50°C, add gelatin and mix well.

10. Mousse body: When the temperature drops to 30~35℃ (hand temperature), add the whipped cream in portions and mix well

11. Assembly: (Using a 6-inch round mousse ring) Take out the mousse ring with the mango gel in front, pour half of the vanilla/lemon Bavarian cream, put in the first piece of cake, and pour it out Add the remaining vanilla/lemon Bavarian cream, add the second cake body, trim and flat, wrap in plastic wrap, and freeze for 4 hours;