Carrot vanilla cake
By VicentaLakin
It's a rather unique piece of cake made of vanilla/molemic Bavarian cream with carrots of dakwaz cake. Carrots, almond powders, lemons, and vanilla fragrances intersect, so you can feel several feelings collating in your mouth. It's a feeling cake that can't be depicted in language. It's with the more popular carrot-dakwads, the apricot-flavored scent of carrots, and it's not like the twilight cake, the sponge cake。
Recipe Recommendations
- egg yolk one
- fine sugar 45G
- almond powder 50g
- shredded carrots 50g
- Sliced lemon peel half a
- low powder 16g
- baking powder 3g
- egg white one
- sugar 5g
- Ready-to-use pectin appropriate amount
- Mango jam 50g
- gelatin 2.5G
- milk 95g
- light cream 180G
- vanilla pods 1/2 root
- sugar 60g
- sweetening
- roast
- several hours
- senior
Steps for Carrot vanilla cake
1
Carrot kawaz cakes: yolk + fine sugar 1 is quickly sent to thick, white, mixed with scratched carrots, lemon peels and even with almond powder
2
Carrot kawaz cake: carrot kawaz cake: egg + sugar 2 out to 90%
3
Carrot kawaz cakes: mix one third of the protein cream with one third of the mixture in 1 and add the remaining two thirds of the protein cream mixed, and evenly sifted low powder and powdered powder mixed before full mixing
4
Carrot kawaz cakes: two 6-inch pasta-sized paste with a 6-inch round assistive mould, into the oven 175°C, mid-level, for 18-20 minutes
5
Carrot kavaz: Take it out of the oven, and when it cools, make the baked cake a little smaller than the 6-inch mousse。
6
Mango poachy: Mango + fine sugar warms up to the point where it can melt down the glittin, then joins the glittin and freezes
7
Mangos: Six inches of muss-like muss wraps up the film, and when the mangos are frozen and hardened, they take out a circle of different sizes with a round cutter and place it on the wrap, freezing, backup。
8
Moose: vanilla bean torn open, vanilla seeds removed, shells boiled in milk and light cream, 20 minutes covered, filtered
9
Moose: Lemon + fine sugar + yolk evenly, heats 8 to 65°C, pours back into the pot, boils up to 85°C, leaves fire, cools off ice, and continues to mix and drops down to 45-50°C, joins Gillidin and mixs。
10
Moose: When the temperature drops to 30 ~ 35 °C, the light cream is added in a fraction of the time, and it's evened
11
(b) Assembly: (using a 6-inch round mousse) remove the mousse ring with the mango in front, pour half of the vanilla/lemberbavaria cream into the first piece of cake, then a little cold, then pour the remaining vanilla/lemam Bavaria cream into the second piece of cake, fix it, wrap the cover up and freeze for four hours
12
When it is reversed, it is enough to put a lump of ready-to-eat fruit glue on the surface。Carrot vanilla cake Make Tips
Well done, the mussels must be frozen and hard before they can disembowel, otherwise the surfaces will be flat and smooth。