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Easter Carrot Cake

| Added by: | All author's recipes 219 | All author's tips 149 | Rating: likes 0, dislikes: 0

8 persons

310 calories

We suggest you to prepare a delicate Easter Carrot Cake with strawberry mousse air. It is prepared very simply. The perfect dessert for Easter table.

  • carrots: 150 g
  • wheat flour: 120 g
  • baking powder: 10 g
  • cinnamon: 1 tsp
  • egg: 3 piece
  • sugar: 180 g
  • vanilla sugar: 15 g
  • strawberries: 175 g
  • sugar: 70 g (for mousse)
  • gelatin: 12 g
  • water: 80 g
  • lemon juice: 25 ml
  • cream cheese: 250 ml (30% fat)
  • yogurt: 200 ml
  • mascarpone: 130 g
  • sugar powder: 26 g
  • cream: 78 g (30% fat, for the cream)
  • white chocolate: 70 g
  • blueberry: 200 g
Easter Carrot Cake
Stages of cooking
Stages of cooking
step 1 Easter Carrot Cake

Turn on the oven to warm up to 170 degrees. Peel and grate the carrots. Mix flour with baking powder and cinnamon, set aside. Divide eggs into whites and yolks. Whip whites with a half of sugar.

step 2 Easter Carrot Cake

Whip the yolks with the second half of the sugar and vanilla sugar into a thick creamy mass.

step 3 Easter Carrot Cake

Add carrots to the yolks and mix gently - the mass will become liquid. In the carrot-yolk mixture, add a third of the whites, knead with a spatula and add half of the flour mixture. Then - the second third of the whites, the remaining flour and the last whites. Stir, get a light air mass.

step 4 Easter Carrot Cake

Cover the baking dish with the baking paper. Put the dough into the form and send it to the preheated oven. You can check the readiness with a wooden skewer - it should come out from the middle of the biscuit dry. Allow the biscuit to cool slightly in the dish, then remove from the pan and cool.

step 5 Easter Carrot Cake

Prepare mousse: squeeze out 25 ml of juice from a lemon. Wash strawberries or use frozen ones. Mix strawberries and sugar in a skillet and bring to a boil, cook until sugar is completely dissolved. Soak gelatin in 60-80 ml of cold water. Rub strawberries through a sieve, cool slightly, add lemon juice and swollen gelatin. Stir and cool.

step 6 Easter Carrot Cake

Wheap cold cream until soft peaks with a mixer.

step 7 Easter Carrot Cake

Stir yogurt into the strawberry mixture.

step 8 Easter Carrot Cake

And in parts in three steps the cream, gently stirring with a spatula. Put the mousse in the fridge for one hour to thicken it.

step 9 Easter Carrot Cake

Cut the biscuit into three shortcakes.

step 10 Easter Carrot Cake

Take the cake cutter form. Put on the bottom of the first cake.

step 11 Easter Carrot Cake

Pour half the mousse on the cake. Then put the second cake and mousse.

step 12 Easter Carrot Cake

Send the cake to the fridge for the night.

step 13 Easter Carrot Cake

Prepare the cream: whip mascarpone with powdered sugar with a mixer until smooth.

step 14 Easter Carrot Cake

Separately whip cold cream.

step 15 Easter Carrot Cake

Add cream to mascarpone and mix with a spatula until smooth. Coat the cold cake with cream on all sides and send to the refrigerator for 1 hour.

step 16 Easter Carrot Cake

For decoration: melt the chocolate in a water bath and pour a cold (necessarily) cake with a thin stream. Decorate the top of the cake with blueberries.

How did you like this recipe?
5.00/5 from 1 reviews

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