Fall Holiday Cake

Here's not so much a recipe for chiffon carrot cake, but rather a version of a festive fall carrot cake (idea taken from "Sweet Stories"). Everything is harmonious in this pie: the combination of juicy carrots (in the biscuit, carrot jam, and bows), nuts, and a delicate, slightly sour cream. Thanks to the use of high-quality IDEAL sunflower oil the cake has a delicate, slightly moist texture. Welcome to the perfect autumnal tea party!
Ingredients for Autumn Holiday Cake:
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Carrots
(200 g grated + 3 pieces for bow and jam)
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5 units
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Vegetable oil
(IDEAL Sunflower)
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100 ml
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Chicken egg
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3 pcs
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Wheat flour
/
Flour
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150 g
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Dough leavening agent
(with slide)
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1 teaspoon
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Cinnamon
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1 teaspoon
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Nutmeg
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1/4 teaspoon
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Ginger
(ground)
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1/2 teaspoon
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Walnuts
(crushed)
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50 g
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Sour cream
(20% fat content)
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500 g
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Cream thickener
-
1 packet.
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Sugar
(preferably in halves with brown 200 g in the batter, 200 g for the syrup for the bow, 100 g (approximate) to add to the syrup)
-
500 g
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Powdered sugar
(to taste)
-
50 g
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Lemon
-
1 pc
How to cook autumn holiday cake step by step with photos
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Prepare the ingredients: peel the carrots (200 grams of carrots are needed for the cake), chop the nuts into large chunks, mix the flour with the spices, baking powder and sift. |
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For the cake I use vegetable oil IDEAL Sunflower. Grate carrots on a fine grater, add oil. Stir. |
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Beat eggs into a stiff foam with sugar (200 g), mix 1/3 of beaten up egg mixture with carrots and butter, all sifted flour, then gently stir in the remaining egg and butter mixture, add nuts, mix. Line the bottom of a spring form (diameter=24 cm) with baking paper, do not grease! Send to a preheated oven to 180 degrees, bake until a test on a dry splinter. |
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To decorate the cake, peel the carrots and cut them into thin slices with a sponge cutter. Make a 1:1 syrup, I have 200 grams of sugar and 200 ml of water. In batches, pour the carrot plates into the boiling syrup and cook for 3-4 minutes. Then discard the plates on a sieve to remove the excess syrup. Important: Before each subsequent pouring of carrot plates in the syrup add 1 tbsp sugar (approximately) and boil, otherwise the concentration of sugar in the syrup will be lower and the plates will not harden. Then place the plates on a silicone pastry mat and put it in a heated to 160 C oven for 3-5 minutes so that the plates can dry out. |
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Important: Take out the plates in time, do not overdry (then the carrots will crumble) and do not leave raw! Immediately the plate has a soft structure (in the photo on the right), but as it cools will dry out and turn into a delicious carrot chip (photo on the left)! From almost hot carrots you need to immediately form bows and drips, put them on foil or a mat for stiffening. |
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This is the number of bows I got from 3 large carrots, which I used 2/3 of each. |
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The rest of the carrots I use to make carrot jam, for this you need to grate it on a medium grater and boil in the remaining syrup until medium softness, adding the juice of 1/2 lemon. Toss it in a sieve to remove any excess syrup. |
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Prepare a nice and easy cream: 500 ml of sour cream (about 20% fat), put in the fridge for 12 hours, pour off the whey which comes out. Add powdered sugar and lemon juice and whisk on medium speed with a mixer to taste. Place the cream in a piping bag. |
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Leave the baked biscuit in the mold for 10 minutes, then cool it upside down. (If you want a full cake, you must bake two pies, because it is difficult to cut this cake evenly, it is airy and crumbles easily!). I put the cream randomly, put carrot jam in the middle of the cake, then decorate with a bow of carrot plates. |
Nutritional Value:
Whole Dish: |
Calories
5226.8 Calories
|
Protein
63.1 g
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Fat
232.2 g
|
Carbohydrates
725.7 g
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Per Serving: |
Calories 871.1 Calories |
Protein 10.5 g |
Fat 38.7 g |
Carbohydrates 121 g |
100g: |
Calories 255 Calories |
Protein 3.1 g |
Fat 11.3 g |
Carbohydrates 35.4 g |
Lemon, Flour, Sugar, Walnuts, Ginger, Buttermilk, Eggs, Sour Cream, Cinnamon, Nutmeg, Baking powder, Powdered sugar, Carrot, Peanut, Cornflour, Cream thickener, Fudge, Dough, Pies