Freitag, März 30, 2007

Easter cake bake

For the first time Julia from a slice of cherry cake is going to host her newly invented event "easter cake bake". Hmmm, I think I have to calculate a bit: Eastern that means rabbits and rabbits mean carrots. Eastern and carrots mean

carrot cake



it's just that simple - for me.
You can vary this recipe with different nuts and of course any other decoration. Instead of the jam and marzipan you can use only icing sugar or make a fondant/icing with icing sugar and egg whites, it's up to you.


Ingredients:

250 gbutter at room temperature
345 gsugar
2eggyolks
500 gcarrots, grated
2organic lemon, juice and peel of it
1 tspvanilla sugar

800 gmunbleached organic
all-purpose flour
4 tspbaking powder
2 tspcinnamon, ground
1hint salt
140 ghazelnuts, ground
250 mlmilk
2egg whites


400 gapricot jam
For the cake cover you can use ready made marzipan and colour it with liquid food colouring. I tried to make it myself since I usually make marzipan in small amounts.
300 galmonds, blanched and grounded to a fine powder

150 gicing/powder sugar
1carrot, juice extracted, if it's very think reduce it a bit over medium heat
16pandan leaves, shreddered and blended with about
50 mlwater and press it through a muslin/cheesecloth (as you can see it at the page I linked "pandan" to),
if it's very think reduce it a bit over medium heat
alternatively make only half the amount almonds and powdered sugar and make a "pistazan" instead..
some pistachios, blanched and cut in two pieces



Preparation:

Preheat the oven to 180 °C.
Mix together the butter and sugar until creamy and white. Blend in the eggyolk, carrots, lemon juice, lemon peel, and vanilla sugar one a a time.
Mix together the flour, baking powder, cinnamon, and salt and pour it in the batter alternating with the milk.
Whisk the egg white untill firm and fold it carefully into the batter.
Pour the batter in a buttered 28 cm-springform, even the surface out with wet hands and bake for about 75 minutes. Let cool on a wired rack.


Heat the apricot jam and pass it to a fine sieve.

Blend the almond flour together with the powdered sugar until it is a fine powder and the nuts start to release their oil.
Dive the nut-powder in two portions and blend/colour one with the carrot juice, one with the pandan water until it forms a oily ball.
Roll out the green marzipan in a size to be able to cover your cake between two parchment papers or in a plastic bag.
Spread the apricot jam over the cake and lay the green marzipan on it.
With the orange marzipan and the pistacios create some carrots and decorate the cake with them.



The cake will enhance it's flavour if you let it stand for 1 or 2 days. - Happy baking Eastern.


3 Comments:

At 30 März, 2007 16:29, Anonymous zorra said...

Ich habe auch einen Rüeblikuchen gebacken, aber der ist nicht so schön giftgrün wie deiner. ;-)

 
At 30 März, 2007 18:57, Blogger Brigitte said...

Diese Blätter der Schraubenpandane färben ganz schön, wenn man den "Saft" mit weniger Wasser "entzieht", als es bei dem Hainanese chicken rice angegeben ist. Und das Beste daran ist es schmeckt und riecht so herrlich. Für mich ist das eine Art asiatische Vanilleschote.

 
At 14 April, 2007 02:10, Blogger Julia said...

Fabulous cake Brigitte, those carrots look so real! Thanks for entering.

 

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