Post by chief_cook2 on Mar 28, 2006 13:54:19 GMT -6
Carrot Cake
2 egg yolks
1/4 cup sugar
1/2 cup oil
4 ounces cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
5 ounces shredded carrot
1/4 teaspoon ground cinnamon
1 teaspoon allspice
1/4 teaspoon nutmeg
2 egg whites
1 teaspoon sugar
1 ounce walnut pieces, roasted
Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-
inch by 1-inch).
In an electric mixing bowl whip yolks and sugar together until silky.
Add oil slowly. Sift cake flour, baking soda, salt, baking powder
together and add slowly to the first mixture. Add in the carrot and
spices. Whip egg whites with sugar to a soft peak and fold it gently
into the mix. Fill the molds with prepared mix, add some roasted
walnut pieces on the top and bake for 18 minutes.
When ready, unmold on to wire screen until cold.
Italian Meringue
4 egg whites
1/2 cup sugar
1/4 cup honey
1 ounce water
1 teaspoon orange blossom water
Combine and cook together water, sugar, and honey until 248 degrees F
on a candy thermometer is reached. While whipping egg whites, pour in
slowly and continue whipping until cold firm peaks form, then add
orange blossom water. Keep mixing at second speed until ready to use.
Cream Cheese Sauce
3 ounces cream cheese
1/4 cup milk
2 ounces sugar
In a blender, mix all ingredients together until smooth. Keep
refrigerated.
Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of
half an orange
Boil all ingredients together for 1 minute. Strain and cool down
before using.
Assembly Shredded coconut for garnish Strawberry, diced for garnish
Pineapple, diced for garnish
Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a
baking pan. Place a 3-inch wet round cookie cutter on top of the cake
and immediately fill it with the meringue to the top. Pull out the
cookie cutter and sprinkle some shredded coconut on top. Bake for 8
minutes at 370 degrees F. Place the warm cake in the center of a 10-
inch dinner plate, pour some cream cheese sauce around and garnish
with diced strawberry and pineapple.
2 egg yolks
1/4 cup sugar
1/2 cup oil
4 ounces cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
5 ounces shredded carrot
1/4 teaspoon ground cinnamon
1 teaspoon allspice
1/4 teaspoon nutmeg
2 egg whites
1 teaspoon sugar
1 ounce walnut pieces, roasted
Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-
inch by 1-inch).
In an electric mixing bowl whip yolks and sugar together until silky.
Add oil slowly. Sift cake flour, baking soda, salt, baking powder
together and add slowly to the first mixture. Add in the carrot and
spices. Whip egg whites with sugar to a soft peak and fold it gently
into the mix. Fill the molds with prepared mix, add some roasted
walnut pieces on the top and bake for 18 minutes.
When ready, unmold on to wire screen until cold.
Italian Meringue
4 egg whites
1/2 cup sugar
1/4 cup honey
1 ounce water
1 teaspoon orange blossom water
Combine and cook together water, sugar, and honey until 248 degrees F
on a candy thermometer is reached. While whipping egg whites, pour in
slowly and continue whipping until cold firm peaks form, then add
orange blossom water. Keep mixing at second speed until ready to use.
Cream Cheese Sauce
3 ounces cream cheese
1/4 cup milk
2 ounces sugar
In a blender, mix all ingredients together until smooth. Keep
refrigerated.
Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of
half an orange
Boil all ingredients together for 1 minute. Strain and cool down
before using.
Assembly Shredded coconut for garnish Strawberry, diced for garnish
Pineapple, diced for garnish
Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a
baking pan. Place a 3-inch wet round cookie cutter on top of the cake
and immediately fill it with the meringue to the top. Pull out the
cookie cutter and sprinkle some shredded coconut on top. Bake for 8
minutes at 370 degrees F. Place the warm cake in the center of a 10-
inch dinner plate, pour some cream cheese sauce around and garnish
with diced strawberry and pineapple.