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As soon as the days get shorter and that the autumn points the tip of its nose, Miss Papilles claims me a cake with carrots. She loves this cake and so do we.
Ingredients
Carrot 250 Almond powder
175 g Pecans
50 Cranberries
25 g Egg
4 Flour
75 g Brown sugar
175 g Salt
1/2 tspCitron
1Cinnamon 1 tsp ground ginger
1/2 tsp Four spices
1 pinch Butter 20 g
Soft butter 50 g
Creamy fresh cheese 100 g
Icing sugar 200 g
Lemon aroma drop
Preparation
In the bowl of a food processor, work the egg yolks and sugar until they turn white and become frothy.
2 Add the finely grated lemon zest, then the flour, salt, ground almonds, and chopped pecans, spices. Trigger the robot to mix everything well.
3 Then add the very finely grated carrots and finally the lemon juice, mix for a few more moments with the robot to homogenize everything (the dough being quite compact, it is better to do all these operations with a robot, but you can also work by hand ). Add the dried cranberries last.
4Mount the egg whites and gently fold them into the previous preparation.
5
Generously butter a missed pan (if possible with a removable bottom, and preferably a cake pan). Pour the preparation into it. Bake and cook at 180 ° C for 40 to 50 minutes (depends on the ovens ...). When the cake is cooked, unmold it on a wire rack and let it cool completely.
Finally
Work the soft butter with the icing sugar and the lemon extract. Add the cream cheese. Whisk a little to homogenize everything, but not too long, so as not to make the preparation too liquid. Spread the frosting on the carrot cake and allow to harden in the refrigerator at least 12 hours before tasting. Note that the Cream Cheese frosting is always softer than an ordinary egg white frosting.
Ingredients
Carrot 250 Almond powder
175 g Pecans
50 Cranberries
25 g Egg
4 Flour
75 g Brown sugar
175 g Salt
1/2 tspCitron
1Cinnamon 1 tsp ground ginger
1/2 tsp Four spices
1 pinch Butter 20 g
Soft butter 50 g
Creamy fresh cheese 100 g
Icing sugar 200 g
Lemon aroma drop
Preparation
In the bowl of a food processor, work the egg yolks and sugar until they turn white and become frothy.
2 Add the finely grated lemon zest, then the flour, salt, ground almonds, and chopped pecans, spices. Trigger the robot to mix everything well.
3 Then add the very finely grated carrots and finally the lemon juice, mix for a few more moments with the robot to homogenize everything (the dough being quite compact, it is better to do all these operations with a robot, but you can also work by hand ). Add the dried cranberries last.
4Mount the egg whites and gently fold them into the previous preparation.
5
Generously butter a missed pan (if possible with a removable bottom, and preferably a cake pan). Pour the preparation into it. Bake and cook at 180 ° C for 40 to 50 minutes (depends on the ovens ...). When the cake is cooked, unmold it on a wire rack and let it cool completely.
Finally
Work the soft butter with the icing sugar and the lemon extract. Add the cream cheese. Whisk a little to homogenize everything, but not too long, so as not to make the preparation too liquid. Spread the frosting on the carrot cake and allow to harden in the refrigerator at least 12 hours before tasting. Note that the Cream Cheese frosting is always softer than an ordinary egg white frosting.
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