Carrot Cake

CARROT CAKE

BY L’ÉCOLE VALRHONA
Serves 6 | Prep/baking 1h
INGREDIENTS

Almond-Caraway Streuzel

  • 38g  light brown sugar
  • 38g flour 55
  • 38g ground almonds ultra fine Sosa
  • 38g butter
  •  4g Cumin seed/caraway seed

Carrot Cake

  • 440g flour 45
  • 600g sugar
  • 2.5g cumin seed/caraway seed
  • 4g baking soda
  • 1g baking powder Sosa
  •  2.5g salt
  •  250g eggs
  • 200g grape-seed oil
  • 170g clarified liquid butter
  • 330g carrot
  • 150g orange juice

Gâteaux de voyage “Carrot Cake”

  • 150g almond-caraway streuzel
  •  2100g carrot cake
  •  350g gianduja -milk hazelnut 35%
PREPARATION

Almond-Caraway Streuzel

  1. Using a pepper mill, grind the caraway seeds to a powder.
  2. Dice the butter into small cubes.
  3. Sieve all the powders together.
  4. Add in the butter and knead in a kitchen mixer fitted with the paddle attachment. Little dough lumps are forming and then gather together into a rough dough.
  5. Stop kneading and set aside in the refrigerator for about 30mins.
  6. Push the cold dough through a 4 mm wire grid in order to get regular granules.
  7. Store in the freezer or bake at 150 /160°C to golden brown when needed.

Carrot Cake

  1. Sieve together the flour with the baking powder and bicarbonate of soda.
  2. Peel the carrots and shred finely with a grater.
  3. Combine in a mixing bowl the orange juice with the eggs, oil and liquid butter heated at 35 /40°C.
  4. Mix the flour with all the dry ingredients and stir it in the liquid mixture.
  5. Fold in the grated carrots and finish mixing.

Assembly

  1. Butter and line the cake moulds with paper.
  2. Fill each mould with 250g of cake batter.
  3. Cut the gianduja into small cubes from 0.5 to 1cm a side and sprinkle on top.
  4. Fill another 250g of cake batter and sprinkle again 40g of gianduja cubes.
  5. Finish with 200g of cake batter and 40 g of gianduja cubes.
  6. Sprinkle about 35 to 40g of baked caraway streuzel on top and bake at 160°C for about 50 to 55mins.

 

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