CARROT CAKE WITH ALMONDS
BAKED CAKE
Difficulty level
BAKED CAKE
Ingredients
| TOP CAKE | g 1.000 |
| eggs | g 400 |
| unsalted butter 82% fat - softened | g 650 |
| coarsely minced carrots | g 600-700 |
| chopped almonds | g 250 |
Preparation
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.
Ingredients
| BIANCANEVE PLUS | To Taste |
Ingredients
| MARZICLASS | To Taste |
Preparation
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.
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