Carrot cake (decorating this time Christmas, winter)
Very fine cake, according to a recipe (with small modifications) by Roland Meisner who has been a chef at the White House for 25 years. The cake is free of wheat flour. It is festively decorated in the picture, but it is not necessary :). With decorating, the preparation time is much longer.
Preparation steps
- Grate carrots and an apple (I used two mutant giant carrots and a normal apple and it turned out to be one and a half salts). Mix spelled flour (help, confirm the translation, the dictionary says "pir"), thickener, baking powder, cinnamon and cloves. In a deep bowl, whisk together the eggs, vanilla sugar, sugar and oil all together. Then mix the mixture of dry ingredients with flour, and finally grated carrots and apples and chopped nuts and seeds (I had a mixture of walnuts, almonds, pumpkin seeds and sunflower seeds, and raisins and dried cranberries. Bake in a mold lined with pek pa it can also be spread or sprinkled with flour, or best if you have a Wilton cake release) in a preheated oven at 180 degrees.
- While baking, whisk the mascarpone cheese with a little Grand Marnier (orange liqueur) and vanilla sugar. Coat the cooled cake with spread. If desired, the cake can be pre-soaked with a little milk and grand marnier if you like it juicy, but it is not necessary because it is very soft, so there are traces of the grate, it does not need special decoration :) The same mixture can be baked in smaller molds. like this.
Serving
For decorations in the picture - the day before prepare the leaves, flowers, and paint the picture on a background of fondant. Paint the leaves and the inside of the flowers after they have dried a bit. I used ready-made Wilton fondant, instead it can be homemade fondant, the recipe was put by Mediha, or sugar mass, the recipe was put by Mignone.
