Carrot and citrus cream layered dessert cake
Carrot Layer Cake with Citrus Cream Do you want to delight your taste buds with a unique dessert? I invite you to discover this fascinating recipe for carrot layer cake, a delicious and colorful combination that will bring a touch of joy to any occasion! Whether you're preparing a dessert for a special event or simply want to treat yourself, this cake made with yellow and purple carrots is perfect. A Bit About Carrots in Desserts Carrots in desserts are not just a novelty; they are a tradition in various culinary cultures. They bring natural sweetness and pleasant moisture to the batter, transforming cakes into a delightful experience. In our recipe, we will explore not only the flavor of the carrots but also how their vibrant colors can add an enticing visual appeal. Preparation Time: 1h 30min Baking Time: 45 min (15 min x 3 layers) Servings: 12 Ingredients For the layers: - 4 yellow carrots - 2 purple carrots - 600 ml water - 5 eggs - A pinch of salt - 120 ml oil - 5 ml sweetener - 5 + 3 tablespoons flour - 10 g baking powder For the citrus cream: - 300 ml milk - Juice from 2 oranges - 1 teaspoon grated lemon zest - 2.5 ml sweetener - 3 tablespoons flour - 10 g Bourbon sugar - 50 g butter - 150 ml heavy cream For the syrup: - 300 ml water - 2 teaspoons coffee For the glaze: - 75 ml milk - 100 g chocolate (a mix of dark and milk chocolate) For decoration: - 100 ml heavy cream - Sugar hearts from Dr. Oetker Step-by-Step Instructions 1. Preparing the Carrot Layers 1. Boiling the carrots: Start by peeling and washing the yellow and purple carrots. Cut them into slices and place them in two separate pots, each with 300 ml of water. Boil until soft, about 15-20 minutes. The purple carrots will impart a deep color, but using a smaller quantity will prevent an overpowering hue. 2. Carrot puree: Once boiled, let them cool slightly, then blend or mash them with a fork until you achieve a smooth puree. 3. Preparing the batter: Beat the egg whites with a pinch of salt until frothy. Gradually add the egg yolks, oil, sweetener, baking powder, and 5 tablespoons of flour. Mix well until homogeneous. 4. Dividing the mixture: From the batter, reserve 1/3 for the purple carrots and 2/3 for the yellow carrots. Add the yellow carrot puree and the 2 tablespoons of flour to the first portion, and to the second portion, mix in the purple carrot puree with 1 tablespoon of flour. 5. Baking the layers: Pour the yellow batter into a baking pan lined with parchment paper and bake at medium heat for 15 minutes. Repeat the process with the purple batter. You will end up with 2 yellow layers and 1 purple layer. 2. Preparing the Citrus Cream 1. Boiling the ingredients: In a saucepan, combine the milk, flour, sweetener, orange juice, and lemon zest. Bring the mixture to a simmer over low heat, whisking constantly to avoid lumps. 2. Finishing the cream: Once the cream has thickened, remove it from heat and add the butter. Stir well until fully melted. Let it cool, then fold in the heavy cream, mixing for no more than a minute for an airy texture. 3. Preparing the Syrup 1. Coffee syrup: In a bowl, prepare a weaker coffee using 300 ml of water and 2 teaspoons of coffee. Let it cool and strain. 4. Preparing the Glaze 1. Melting the chocolate: In a small pot, combine the milk with the two types of chocolate. Stir over low heat until the chocolate melts, then let it cool for 10 minutes. 5. Assembling the Cake 1. Assembly: Carefully soak each layer with the coffee syrup. Add an even layer of citrus cream between the layers. 2. Glazing: Pour the chocolate glaze over the cake, smoothing it out with a spatula. Refrigerate the cake for 30 minutes to set. 3. Decorating: Whip the heavy cream (about 100 ml) and decorate the cake as desired, adding sugar hearts for a festive touch. Tips and Tricks - Natural colors: Don’t expect the layers to have intense colors; the shades will be more like pale yellow and green-gray due to the natural ingredients used. It's important to note that when in contact with the batter, the colors may oxidize. - Delicious variations: You can experiment with different types of carrots or even add ground nuts or raisins for added texture. - Keeping it fresh: The cake can be stored in the refrigerator for up to 3 days, and the flavor improves as the ingredients meld together. Frequently Asked Questions 1. Can I use frozen carrots? Yes, but make sure they are well-drained before using. 2. What can I use instead of sweetener? You can use regular sugar or honey, but adjust the amount according to your taste preferences. 3. How can I make the cake lower in calories? Replace part of the oil with applesauce or Greek yogurt to achieve a moist texture with reduced calories. Serving Suggestions This carrot layer cake with citrus cream is perfect to be served alongside a cup of green tea or a creamy cappuccino. It can also be an impressive dessert for festive meals or simply a sweet indulgence on ordinary days. Enjoy! If you liked this recipe, feel free to share it with friends and family! It's a great way to bring a splash of color and flavor into everyday life.
Preparation
The sheets: First, boil the carrots that will be part of the dough. Therefore, in two separate pots with 300 ml of water each, add the yellow and purple carrots, peeled, washed, and grated. The purple carrots have a very intense color, so a smaller amount is used. After boiling, let them cool enough to work with, then puree them in a blender or with a fork. Beat the egg whites with a pinch of salt, gradually add the yolks, oil, 5 ml of sweetener, baking powder, and 5 tablespoons of flour, homogenizing. From the resulting mixture, 2/3 is mixed with the yellow carrot puree + 2 tablespoons of flour, resulting in a yellow-straw color. And 1/3 is mixed with the purple carrot puree + 1 tablespoon of flour, resulting in a green-gray color. Thus, bake 2 yellow sheets and 1 green-gray one, one at a time, in a baking tray lined with parchment paper, for about 15 minutes at medium heat for each sheet. Citrus cream: What is more aromatic from oranges than the juice, and from lemons, the zest? Therefore, add milk, flour, 2.5 ml of sweetener, orange juice, and lemon zest into a saucepan, and cook the mixture over low heat, stirring constantly with a whisk to avoid lumps. When it thickens like a pudding, remove the cream from the heat, add the butter, mix well, and let it cool. After that, add 150 ml of liquid cream and mix for a maximum of one minute with a mixer. For soaking, prepare a weaker coffee from 300 ml of water and 2 teaspoons of coffee, let it cool, and strain it. Glaze: Put the milk and the two types of chocolate in a small pot, mix over low heat until melted, then set aside and continue mixing until homogenized. Let it cool for 10 minutes. Assembly and decoration: gently soak the sheets, evenly distribute the cream, then pour the chocolate glaze over the cake, leveling it with a spatula. Refrigerate for half an hour until it sets a bit. Whip the liquid cream (about 100 ml) with a mixer and decorate the cake as desired. Decorate with sugar hearts. Tips and tricks: Do not imagine that the sheets will have intense colors of yellow and purple, but they will come out yellow-straw and green-gray; keep in mind that these are natural colors (not chemical) and oxidize when in contact with the dough (which contains eggs, flour, etc.). You will notice the same if you use juice from sour cherry jam, for example. However, you can enjoy natural colors, different from something ordinary; the sheets are tasty and can be eaten without worry by children. Preparation time: 1h 30min Baking time: 45 min (15 min x 3 sheets) Servings: 12 Enjoy your meal! If you like my recipe, you can also find it on my blog:
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