Carrot cake with protein cream

Cakes 249 Last Update: Jun 10, 2022 Created: Jun 10, 2022 0 0 0
Carrot cake with protein cream
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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This cake is prepared with the addition of fresh carrots, which gives the finished product an unusual taste, and the protein cream is cooked in a water bath, the structure of the cream is glossy silk.

Ingredients

Directions

  1. Turn on the oven to preheat to 180 degrees. Line two 20cm springform pans with parchment paper.
  2. In a large bowl, combine butter, eggs and sugar, beat until smooth. Then add chopped carrots, mix well. In a separate bowl, mix flour, baking powder, soda and spices, add zest, dried fruits and nuts, mix well.
  3. Pour the flour mixture into the carrot mixture in three stages, mixing well after each addition. Put the dough into the prepared forms and place in the preheated oven, bake the carrot cake layers for about 40 minutes, until a clean wooden stick. Leave the finished cakes in the molds on the wire rack for 10 minutes, and then invert onto the wire rack and remove the molds.
  4. Prepare protein cream for carrot cake. Place a large, heat-resistant bowl over a water bath so that the bowl does not touch the boiling water. Pour egg whites into a bowl, add sugar and beat in a bath until a stable white cream is formed. Remove the bowl from the bath, add vanilla extract to the protein cream and beat for a few seconds.
  5. Put one cake on a serving dish, grease with protein cream, cover with a second cake and generously grease the whole cake with the remaining protein cream. If desired, sprinkle the carrot cake with honey orange blossom, or you can leave the cake white.
  6. Carrot cake can be stored in an airtight container in the refrigerator for up to two days.

Carrot cake with protein cream



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

This cake is prepared with the addition of fresh carrots, which gives the finished product an unusual taste, and the protein cream is cooked in a water bath, the structure of the cream is glossy silk.

Ingredients

Directions

  1. Turn on the oven to preheat to 180 degrees. Line two 20cm springform pans with parchment paper.
  2. In a large bowl, combine butter, eggs and sugar, beat until smooth. Then add chopped carrots, mix well. In a separate bowl, mix flour, baking powder, soda and spices, add zest, dried fruits and nuts, mix well.
  3. Pour the flour mixture into the carrot mixture in three stages, mixing well after each addition. Put the dough into the prepared forms and place in the preheated oven, bake the carrot cake layers for about 40 minutes, until a clean wooden stick. Leave the finished cakes in the molds on the wire rack for 10 minutes, and then invert onto the wire rack and remove the molds.
  4. Prepare protein cream for carrot cake. Place a large, heat-resistant bowl over a water bath so that the bowl does not touch the boiling water. Pour egg whites into a bowl, add sugar and beat in a bath until a stable white cream is formed. Remove the bowl from the bath, add vanilla extract to the protein cream and beat for a few seconds.
  5. Put one cake on a serving dish, grease with protein cream, cover with a second cake and generously grease the whole cake with the remaining protein cream. If desired, sprinkle the carrot cake with honey orange blossom, or you can leave the cake white.
  6. Carrot cake can be stored in an airtight container in the refrigerator for up to two days.

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