The recipe for this amazing carrot roll is inspired by the fab the taste of a traditional carrot cake. Each slice is filled fragrant spicy biscuit with curls of delicate cheese cream, pieces of walnuts, candied carrots and raisins. Biscuit baked in a thin layer in a wide form, and then cools in minimized so that it does not crack when filling with filling. When it cools, unroll and spread with cream, add the rest stuffing, roll up again and decorate with coconut and decorative carrots from cream tinted in orange. They are easily formed when sitting out of a pastry bag. Such the roll looks no less festive than the cake itself. друзьями: 
Time: 3 час.Difficulty: medium Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Biscuit
- Butter to grease the mold, room temperature
- 3/4 Art. premium flour
- 1 tsp ground cinnamon
- 0.5 tsp baking powder
- 0.5 tsp soda
- 0.5 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 4 large eggs, room temperature
- 1 tbsp. granulated sugar
- 0.5 tbsp. finely grated carrots, 1 medium carrot (green twigs set aside)
- 1/4 Art. icing sugar + extra to sprinkle
Candied carrots
- 1 tbsp. finely grated carrots, 2 medium carrots with herbs
- 0.5 tbsp. granulated sugar
Cream cheese cream
- 2 packs of 220 gr. cream cheese, room temperature
- 110 gr. butter, room temperature
- A pinch of fine salt
- 2 tbsp. powdered sugar
- 2 tsp vanilla extract
- 1-2 tsp milk
- Orange food coloring (gel)
- 1/4 Art. chopped walnuts
- 1/4 Art. dark raisins
- 1/4 Art. light raisins
- 1 tbsp. sweet coconut flakes
- Special equipment: small pastry shop spatula, orange gel food coloring, pastry bag with simple little tip
Recipes with similar ingredients: butter, flour, cinnamon, ground ginger, nutmeg, eggs, sugar, carrots, sugar powder, curd cheese, vanilla extract, milk, walnuts, raisins, coconut
Recipe preparation:
- Preheat the oven to 190 ° C. For biscuit: grease butter 32×45 cm., cover the bottom of the mold with parchment paper and generously grease the paper with butter and sprinkle with flour.
- Pour flour, cinnamon, ginger, nutmeg into a small bowl and salt and mix. Into bowl of electric mixer with nozzle put eggs with a spatula, pour sugar and beat on moderately high speed until you get a light, light and dense mass, about 5 minutes. Reduce the mixer speed to a minimum, add carrots, then slowly stir in the flour mixture, only until it is whole will not be included in the dough. Pour the dough into the prepared form and evenly distribute. Bake until the biscuit springs by soft pressing, about 15 minutes.
- While the biscuit is baking, put a clean thin cotton towel on a flat surface and evenly sift 1/4 onto it Art. powdered sugar. (This is necessary so that the biscuit does not stick to towel.) As soon as you take the biscuit out of the oven, lift it around the edges and flip it straight onto the prepared towel. Remove parchment paper. Gently roll the warm sponge cake with a towel on one of the short sides. Put roll on the wire rack to cool completely.
- Candied carrots. Mix in a small saucepan grated carrots, sugar and 0.5 tbsp. water. Stir frequently until boil over moderate heat, and cook until the carrots become bright orange, glossy and almost dry, about 12 minutes. Shift slotted spoon on a plate and let cool. (Candied carrots will be to lump.)
- Cream. Whisk creamy with a mixer at medium speed cheese, butter and salt until a smooth, smooth mass is obtained, about 3 minutes. Reduce mixer speed to a minimum and add powdered sugar, vanilla and 1 tsp. milk. Keep whipping until complete mixing, about 2 minutes. (If necessary, add more 1 tsp milk; the cream should not be liquid, but lush). Increase mixer speed to high and beat until lush, about 4 more minutes.
- Assembly. Set aside 0.5 tbsp in a small bowl. cream. Carefully unfold the biscuit on the cutting board so that the towel was under him. Using a small pastry shop spatula evenly distribute half the remaining cream over Korzhu. Sprinkle evenly on top with walnuts, dark and light raisins, distributing everything to the brim. Put on a teahouse a spoonful of candied carrots on top of the cream. Gently roll up again roll, helping yourself with a towel. Put it on the dish. Grease sides and ends with the remaining cream and sprinkle the entire surface coconut flakes.
- Add to deferred 0.5 tbsp. cream 2-4 drops of orange food coloring and mix well. Shift tinted cream in a pastry bag with a small simple tip. Plant 12 carrots evenly in the center of the roll and decorate each carrots with a small sprig of carrot greens. Put the roll in the refrigerator for about 2 hours to completely freeze.
