Carrot Vanilla Cake

Overview

This is a cake with a unique taste. The carrot dacquoise cake body is paired with a mousse body made of vanilla/lemon Bavarian cream. The flavors of carrot, almond powder, lemon and vanilla blend in layers, allowing you to experience several sensations colliding in your mouth. It is a feeling that cannot be described in words. The cake body is made of the popular carrot dacquoise cake body. The aroma of almond powder is mixed with the fragrance of carrot, which is a different feeling from chiffon cake and sponge cake.

Tags

• baking
• little fresh
• afternoon tea
• almond flour
• baking powder
• cake flour
• egg white
• egg yolk
• gelatin
• grated lemon peel
• mango jam
• ready-to-use pectin
• sugar
• vanilla pod
• whipping cream
• fine sugar
• milk
• shredded carrots

Ingredients

Steps

1. 1 Carrot kavazi cake body: Whip egg yolk + fine sugar 1 quickly until thick and white, add shredded carrots and lemon peel and mix well, then add almond powder and mix well;

   

2. 2 Carrot kavazi cake body: Carrot kavazi cake body: Beat egg white + sugar 2 until 90%;

   

3. 3 Carrot Cavaz Cake: Take 1/3 of the meringue and mix it with the mixture in 1, then add the remaining 2/3 of the meringue and stir. Before mixing completely, add sifted low flour and baking powder and mix well;

   

4. 4 Carrot kavazi cake body: Use a 6-inch round auxiliary mold to squeeze out two 6-inch balls of batter on the parchment paper, put it in the oven at 175℃, middle layer, and bake for 18-20 minutes;

   

5. 5 Carrot kavazi cake body: Take it out from the oven, let it cool, and cut the baked cake into a shape slightly smaller than a 6-inch mousse ring.

   

6. 6 Mango jelly: Heat the mango puree + fine sugar until the gelatin melts away, then add the gelatin, put it into the mold and freeze;

   

7. 7 Mango jelly: Wrap a 6-inch round mousse ring in plastic wrap. After the mango jelly is frozen and hardened, take it out and use a round cutter to cut out circles of different sizes. Arrange them in an orderly manner on the wrapped plastic wrap, freeze and set aside.

   

8. 8 Mousse body: Break the vanilla pods, take out the vanilla seeds, put the shells into the milk and light cream and bring to a boil, cover and simmer for 20 minutes, filter;

   

9. 9 Mousse body: stir lemon peel + fine sugar + egg yolk evenly, heat 8 to 65°C, pour in, return to the pot, cook to 85°C, remove from heat, cool with ice water, and continue stirring. When the temperature drops to 45-50°C, add gelatine and mix well.

   

10. 10 Mousse body: When the temperature drops to 30~35℃ (hand temperature), add the whipped cream in batches and mix well

    

11. 11 Assembly: (Use a 6-inch round mousse ring) Take out the mousse ring with mango jelly in front, pour half of the vanilla/lemon Bavarian cream, put the first cake body, after it is slightly frozen, pour the remaining vanilla/lemon Bavarian cream, put the second cake body, trim it flat, wrap it with plastic wrap, and freeze for 4 hours;

    

12. 12 After flipping over and unmoulding, use a spatula to spread a layer of instant pectin on the surface.