Cake
Carrot cake with apple layer
Prep Time: 1 hr / Cook Time: 1 hr / Total Time: 2 hrs
If I see a carrot cake somewhere, I will definitely buy it! If you are a "bunny" too, welcome to my new recipe.
Author and photographs: Olga
Follow on InstagramMade with fresh carrots, this cake is unbelievable.
Carrot cakes are my favorite cakes. The carrots add texture and moisture while the "cold cheesecake" adds richness and the apple-caramelized layer is make it cake perfect. This recipe provides plenty of flavors thanks to the spices. It also turns out incredibly moist with a tender crumb.
Carrot cake with apple layer
Yield: 1700 gr
Ingredients
Carrot cakes
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240 gr flour
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1.5 tsp baking powder
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3/4 tsp soda
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a pinch of salt
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1 tsp cinnamon
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a pinch of nutmeg
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156 gr vegetable oil
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300 gr sugar
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2 eggs + 1 yolk
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vanilla
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300 gr carrots (peeled)
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100 gr chopped nuts
Caramel
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90 gr sugar
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90 gr cream 33%
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27 gr butter
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A pinch of salt
"Cold cheesecake" without baking
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24 gr yolk
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12 grams of sugar
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3.5 gr cornstarch
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54 gr cream
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2 gr gelatin + 12 g water
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5 gr butter
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12 gr white chocolate
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5 gr cocoa butter
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100 gr cream cheese
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vanilla
Cream cheese for assembly
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250 gr cream cheese
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150 gr cream
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50 gr powdered sugar
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1 tbsp lemon juice
Smoothing cream
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180 gr butter
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180 gr cream cheese
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55 gr powdered sugar
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2 tbsp lemon juice
Caramelized apple layer
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300 gr peeled apples (about 2.5 pcs)
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20 gr cinnamon sugar
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20 gr butter
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2 gr gelatin + 12 gr water
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1/4 Bob Tonka
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- 60 gr caramel
Whipped ganache layer+ caramel
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16 gr milk chocolate
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16 gr white chocolate
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64 gr cold cream
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64 gr hot cream
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1.6 gr of gelatin + 10 gr of water (or about 12 gr of gelatin mass)
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60 gr caramel
Instructions
Carrot cake Preheat the oven to 180 gr Combine flour with salt, soda, and baking powder. Sift. Peel the carrots and grate on a fine grater. Add spices, half sugar (150g), and vegetable oil to carrots. Beat eggs and yolk with half sugar (150g) for about 7 minutes Add the carrot part to the beaten eggs, and mix until combined. Add flour and nuts, and mix. Divide the dough into 3 molds of 16 cm. Bake at 180 degrees for about 45 minutes
Caramel Melt the sugar in a heavy-bottomed saucepan (without adding liquid) until caramelized. Heat the cream almost to a boil. Enter into caramel. When the mass cools down to 40 degrees - add butter, punch with a submersible blender and transfer to a cornet, close it without air For the cake, I used 120 gr of caramel.
Cheesecake without baking Form 13 cm. Soak gelatin in water.
Mix the yolks with sugar, starch, and vanilla. Heat the cream almost to a boil, pour over the yolks, return to the fire, and brew to 80 degrees. Pour over chocolate and drain oil with this mass. Heat cocoa butter until liquid. Pour over chocolate with custard. Combine everything until smooth. Add gelatin to the mass. Soften cream cheese with a whisk, add chocolate butter custard to it, and pour into a 13 cm mold. Cool until the cake is assembled.
Assembly Spread the carrot cake with cream cheese (for assembly), put a cheesecake on the cream, a little cream for assembly, and an apple layer. A little cream for assembly, carrot cake + cream for assembly + ganache + caramel + carrot cake. Cream for leveling - to your taste.
Cream cheese for assembly
Whip everything
Smoothing cream
Just whip everything
Apple-caramelized layer
Peel apples, and cut them into cubes 1 cm * 1 cm. Place in a saucepan along with the tonka bean, sugar, and butter. Simmer until the apples are soft. Then - add caramel and simmer for another 1-2 minutes Remove from heat. When the T mass drops to 60 g - add melted gelatin, and move the mass into a 13 cm diameter mold. Refrigerate until assembly
Whipped ganache + caramel
Pour hot cream over all chocolate. Then - melt the gelatin, and add it to the total mass. When the chocolate part has cooled to 30 degrees - add cold cream, punch with a submersible blender and leave for 8 hours to stabilize in the refrigerator. During assembly, place ganache truffles on the cake and pour caramel over them.
Secret
How do I weigh 1.6 grams of gelatin? We take 2 grams of gelatin (or 5 or 10 - the minimum amount that you can weigh). Pour gelatin with water in a ratio of 1 to 6 (1g of gelatin to 6g of water). For example 5 grams of gelatin + 30 grams of water. When the gelatin swells, we take 12 grams of this mass. (in 12 grams of this mass there will be 1.7 grams of gelatin and 10.3 grams of water - ALMOST perfect ... And this is exactly what you need) Believe me, 0.1 g of gelatin will not make a mass of IRON and RUBBER. And if you do not have jewelry scales (which, by the way, cost $ 3 along with delivery from China), then this weighing option is not bad at all.
The remaining gelatin mass can be stored in an airtight container in the refrigerator for UP TO A WEEK.
