Carrot Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe taken from a magazine on cakes and pies, featuring the best recipes for muffins, rolls, pastries, and cookies.
Ingredients
- Farm fresh eggs - 4 pieces
- Honey - 2 tablespoons
- Butter - 6 oz
- Activated Baking Soda - 1 teaspoon
- Wheat Flour - 2½ cups
- Milk - 17 fl oz
- Sugar - 6 oz
- Corn Starch - 2 tablespoons
- Vegetable Oil - to taste
Step by Step guide
Step 1
Combine eggs (2 pieces) with sugar (200 g) and beat with a mixer on medium speed.
Step 2
Add softened butter (100 g), honey, and baking soda.
Step 3
Bring the mixture to a boil over low heat, stirring constantly until it doubles in volume.
Step 4
Remove from heat and gradually stir in the flour.
Step 5
Allow the dough to cool completely.
Step 6
Preheat the oven to 356°F.
Step 7
Grease a baking sheet with vegetable oil. Roll out the dough into a thin layer and transfer it to the baking sheet.
Step 8
Bake for 10 minutes. Allow the cake layer to cool completely and cut it into four equal parts.
Step 9
Combine milk, sugar (170 g), and eggs (2 pieces), mix, and place on the stove over medium heat until it boils.
Step 10
Dissolve cornstarch in a small amount of cold water and gradually pour it into the mixture on the stove while stirring.
Step 11
Bring to a boil, remove from heat, and let cool.
Step 12
Add melted butter (70 g) and mix thoroughly.
Step 13
Spread the cream between the cake layers and assemble them.
Step 14
Spread cream on the top of the cake and refrigerate for a few hours to allow it to soak.
Step 15
Before serving, cut into portions.
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