CARROT CAKE WITH ALMONDS
|TOP CAKE||g 1.000|
|unsalted butter 82% fat - softened||g 650|
|coarsely minced carrots||g 600-700|
|chopped almonds||g 250|
Whip TOP CAKE, eggs and butter in a planetary mixer with the whisk attachment at medium speed for 10 minutes.
Then, gently combine the carrots and almonds.
Shape some small carrots.
Butter and flour the cake pans, then pour the mixture in.
Bake at 180-190°C for about 50-60 minutes.
Righ when cooled down, dust the cake with BIANCANEVE PLUS (as an alternative, you can glaze them with FONDAND flavoured with lemon).
Decorate with carrots shaped from MARZICLASS.
You can replace butter with margarine in the same dose."