Carrot cake classic
Cooking time330 min
Carrot cakes soaked in sour cream! Just wow! This cake will not only get gustatory pleasure but also will be very useful. The root has a sweet taste, so it goes well with nuts, pineapples, oranges and dried fruits. Presented below is one option for this cake.
Because during baking the cake rises in the middle and formed a "mound", I recommend using a knife to give the cakes a more flat shape, cut off the extra bumps. And a few words about the weighting of the test in the tank. Capacity together with the dough I weighed 1880 g., I deducted the weight capacity 500 gr. and the result is 1380 gr. divided into 3. That is, for each cake I'll need a 460 gr. test. But in the form I put on 450 grams. test, as it is necessary to take into account that a certain amount of dough you will be on the walls of the bowl. For example, dried carrots, sugar cubes, which do not scrape off walls.
-------------------- Be prepared for the fact that the flour you may need slightly more or less than indicated in the recipe. It is necessary to focus on what the dough is supposed to be (dense, soft, liquid, etc.).
Keep in mind that ovens are different. Temperature and cooking times may differ from those listed in the recipe.
Prepare all the ingredients. Use liquid honey, flour, eggs C1. Brown sugar can be substituted for conventional. As nuts you can use walnuts, peanuts, hazelnuts, cashews, almonds. Sour cream you must use fat not less than 20%, otherwise the cream will not hold its shape and will spread out. Sour cream can also be replaced with the natural yogurt. Measure the weight of the container in which you will knead the dough, it's value to us will be useful later.
Thoroughly wash the orange, dry and remove from it a peel, rubbed on a fine grater. Carrots wash, peel and grate on a fine grater. The big carrot is better not to RUB, as the cakes get more loose. Nuts are already dried in the oven finely chop or grind using a blender at high speed. The speed is high, as the nuts need to be crushed quickly. All due to the fact that the nuts start to secrete oil, and stick together in lumps.
In a clean bowl sift the flour. This flour will be filled with oxygen, which will make the cakes more airy and also this will remove the unwanted impurities that may be in flour. To the flour add baking powder, soda and cinnamon. All the dry ingredients stir with a wire whisk for 1 minute.
In capacity for kneading the dough, beat the eggs, stir in brown sugar and beat with a mixer for 3-4 minutes. During this time, the egg mass should increase in volume and become lighter. Then, pour vegetable oil and mix for a little while.
The egg mass parts start to enter the previously mixed dry ingredients, mix thoroughly. Perhaps the dough will roll up into balls, do not worry, just continue to mix thoroughly.
Enter into the dough chopped nuts, grated carrots and orange zest, mix with a spatula or spoon. Whisk to mix this thick batter will be very heavy Resulting carrot juice to pour in the dough does not follow, as the dough should be thick. For spicy flavor, add 2 tablespoons of orange juice and stir again.
Turn on to heat up the oven to 180oC. Meanwhile, prepare the form with a diameter of 16 cm, using the method of "French shirt". Grease the molds with a very thin layer of butter, sprinkle with flour and shake excess flour shake. This method will allow you to easily remove the cakes from the mold, it is necessary to give the form to cool and the cake will begin to shrink and to move away from the form. Before baking a new cake, you must again prepare the same ways.
Calculate the weight of dough for a single crust: place the bowl with the dough on the scale and from this figure subtract the weight of the vessel and divide by 3. The 1st part of the test pour into prepared pan and bake the cake for 25-30 minutes. Readiness check with a toothpick. In the same way bake 2 Korzh. Lay the baked cakes to cool on the grill, this will allow the cakes to cool evenly, since the air from all sides will be evenly ventilated.
Prepare the cream. Whisk fat sour cream for 2 minutes. I have sour cream, 30% fat, amount of time on the whipping cream, it is better to regulate in accordance with the selected fat sour cream. Then add honey and sugar, and continue whipping for another 10-15 minutes. It is important not to perevarivat sour cream, because then it starts to retreat buttermilk and sour cream will turn into butter. Ready cream put in the refrigerator until assembling cake.
Place the first cooled cake layer, brush it with cream, put the second, again, brush, set the last cake layer and evenly arrange on it the sour cream, leaving some cream on the side. They can not be lubricated, but I still recommend, as the side of the cakes will not be weathered. The cake can be eaten immediately, but it is better to store it in the fridge for 2-3 hours for impregnation.