The recipe for carrot cake from the famous pastry chef Ron Ben-Israel. The cake is covered with a cream of white Chocolate. Share with friends: 
Time: 2 hours. 55 minutes Difficulty: medium Quantity: 1 cake B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- Butter and flour for molds
Dry ingredients:
- 3 tbsp. (380 g) premium flour (first sift, then carefully pour a spoon into a measuring cup)
- 1 tbsp. l baking powder
- 2 tsp salt
- 1.5 tsp soda
- 1 tbsp. l ground cinnamon
- 1.5 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 170 g chopped walnut (2 and 1/4 tablespoons)
- 140 g (1 tbsp.) Raisins
Liquid ingredients:
- 3 tbsp. Sahara
- 1 and 3/4 Art. vegetable oil
- 1 tbsp. l vanilla extract
- 6 eggs
- 680 g coarsely grated carrots (6 tbsp.)
Cream with white chocolate:
- 1.5 tbsp. Sahara
- 9 proteins of large eggs at room temperature
- 680 g softened, but not warm unsweetened creamy oils
- 225 g melted and cooled to room temperature white chocolate
Recipes with similar ingredients: flour, cinnamon, ground ginger, nutmeg, ground cayenne pepper, walnuts, raisins, vanilla extract, eggs, carrots, white chocolate
Recipe preparation:
- Preheat the oven to 180C. Oil two round shapes for a cake with a diameter of 23 cm and a height of 5 cm. At the bottom of each form put a circle cut out of parchment paper, grease again butter and sprinkle with flour.
- In a bowl, thoroughly mix flour, baking powder, salt, soda, cinnamon, ginger, nutmeg and cayenne pepper. Add walnuts mix nuts and raisins so that they are covered with flour.
- Using a stationary mixer, beat sugar, vegetable oil, gum extract and eggs for 3 minutes. on middle speed. Add carrots and mix well with a mixer. Add dry ingredients and continue whisking for 1 min. at low speed.
- Put the dough in two prepared forms. They will be filled about two-thirds. Bake for 50-60 minutes, check readiness with a toothpick: cake is ready if a toothpick inserted into center, remains clean. Allow the cake to cool for 10-15 minutes, then remove them from the forms and transfer to the grate. Cool completely before applying cream.
- Before applying cream, take chilled cakes and carefully cut each horizontally with a bread knife, to get four layers. Lay out a small amount cream with white chocolate in the center of the cake dish, this help attach the cake to the dish. Then place the first cake on dish. Put a lot of cream in the center of the cake. Via flat scapula smear the cream, starting from the center and moving towards the edges of the cake. It is necessary to use such an amount of creamy cream, so that the blade touches only its surface, and not scraped the crumbs from the cake.
- Then lay the second layer on top of the first and repeat all actions. Place the cake in the refrigerator for 5-10 minutes. to cream (filling) is a little stiff. Repeat all actions with the third layer and refrigerate for another 5-10 minutes.
- Finally, lay the fourth cake and grease it with creamy cream so that it completely covers the top and sides cake. A very high cake is obtained. When serving, cut the cake into stripes in length and then on rectangles 5 cm long and thick 2.5 cm. Culinary advice: During the lifting and baking phase you can use special foil strips inside which padded fabric, wrapping them around the perimeter of the form. In that In the case of cakes are baked more evenly. Cream with white chocolate:
- Put sugar in a large metal bowl for the mixer and egg whites and place it in a water bath. Beat until sugar does not melt and the mixture does not become liquid and warm.
- Remove the bowl from the water bath and beat the contents on high speeds to steady peaks for about 5 minutes. Continue whisking for low speed, until the mixture cools down, another 15 minutes
- Enter the chilled but soft butter in small pieces at a low whipping speed. Before the mixture becomes homogeneous, it can curl up. Continuing to beat, gradually add melted and chilled white chocolate. cream cake from time to time whisk it again to texture оставалась гладкой.Советы отпрофессионала:Во время взбиванияsugar with proteins, make sure that the bottom of the mixer bowl does not touch boiling water surface. Otherwise, egg whites are just turn into a sweet omelet. Ready cream can be shifted in a container and keep refrigerated for a week. Professional chefs prefer to use pasteurized egg whites – no need to separate fresh eggs, do not remain unnecessary yolks, and no extra splashes. Cream cream can be Store in the freezer for up to 6 months. Before beating, chilled cream must be brought to room temperature, otherwise he will curl up. If this happens – do not panic! Put the bowl on water bath and keep whisking, in the end the mixture again станет однородной.Видеоrecipe in english
