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Carrot caramel cake rabbit

Cooking recipes / Top Picks / Homemade cakes

8 servings
2 days

Wheat flour - 160 g, Eggs - 2 pcs., Sugar - 100 gr, Carrots - 250 gr, Vegetable oil - 70 gr, Orange peel - 1 tea, Dry spices - 1 tea, Baking powder - 0.5 tea, Soda food - 0.5 tea liters, Sugar - 200 g, Water - 50 ml, Cream fat - 150 gr, Butter - 45 gr, Curd cheese - 450 gr, Cream fat - 80 gr, Powdered sugar - 80 gr, Curd cheese - 290 gr, Butter - 90 gr, Powdered sugar - 50 gr, Food coloring - 3 gr, Cookies - 50 gr, Mastics - 100 gr

How to make carrot cake with caramel Rabbit? Start cooking two days before the holiday. Bake the biscuit first. Prepare the products for it. For the biscuit to rise well, all ingredients must be warm, so take the eggs out of the fridge beforehand.

Wash the orange well with soda. Rub on a fine grater on its top layer - zest, without affecting the white part, which is mustard. You will need the zest of half an orange.

Wash the carrots, peel and grate. The weight is indicated already grated carrots, so weigh it after rubbing.

Sift flour and other dry ingredients into a separate bowl - baking powder, soda, spices. Mix them up. It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking.

Drive the eggs into another bowl. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Start whisking them with a mixer, gradually pouring in the sugar.

Beat the eggs on medium revolutions until lush, light, then, without stopping the process, pour in the vegetable oil without smell. Stir until smooth.

Twice add flour to the egg mass, kneading it well after each addition with a spatula.

Add the carrots and orange zest to the dough.

Stir until smooth.

Take a 16cm baking ring. Make the bottom from foil. Install the ring on the tray. Pour the dough into it.

Bake the biscuit in an oven preheated to 180 ° C, about 50 minutes, until dry toothpick. The exact time will depend on the features of your oven.

Remove the finished biscuit from the oven, cool for about 10 minutes, release from the tin. Wrap it in cling film and put it in the fridge overnight - it will be evenly soaked in moisture, become denser and crumble less.

Next, make the caramel. Prepare the products for her. Take the fattest cream, 33%. Oil - high-quality, natural, 82. 5% fat content.

Take a saucepan with a thick bottom, pour sugar into it. Put on a high heat. Heat the cream at the same time. They need to be heated to a hot state, but not boiled. Warm the sugar for a couple of minutes, then pour water into it. There is no need to interfere with it, only shake the bucket slightly, otherwise the caramel crystallizes. Cook it until amber, no longer.

As soon as this happens, pour hot cream into two sets, with active stirring with a spatula. Be careful, the mass will begin to boil a lot, do not burn steam. Boil the caramel with the cream for another couple of minutes over a low heat. Then add the butter to it. Mix until completely dissolved. Cook the caramel for 5-7 minutes until thick. Just keep in mind that when it cools, it will become thicker.

Pour the finished caramel into a bowl and cover with film & quot; in contact & quot;. Cool it down a little, then place it in the fridge until fully stabilized.

Also, the day before assembly, make figures from mastic - carrots and rabbit. Leave them on the drying table.

Make the filling cream the next day. Take cheese curd, such as Kremette, Violette. Cream with a fat content of 33%, no less, high-quality, natural. Remove the cheese from the refrigerator in advance so that it becomes soft, but cool the cream well, on the contrary.

Fold all the ingredients into a bowl. Use caster sugar for the cream - it, unlike sugar, will have time to dissolve when whipping.

Whisk the cream with a mixer on medium rpm until fluffy. Then transfer half the cream to a pastry bag. Put the caramel in another bag.

Remove the biscuit from the fridge, cut it into 3 cakes, 1. 5cm thick each. Start assembling the cake. With the lower bark, make the bark from the top. Fix it with a cream on a backing.

Spread the cake with the bowl cream, and make the side with the bag cream. Pour caramel in the middle. Cover with a second bark, repeat the same - cream, side, caramel.

Cover with a third bark, it should be what was the bottom - it is absolutely even. Coat the top and sides of the cake with the remains of the cream, thus sealing the crumbs from the biscuit.

Wrap the cake in film, put a ring on top. Pull it tight. Put the cake in the fridge again for the night.

Prepare the alignment cream before final assembly. Take the cheese also curd, butter is necessarily 82. 5% fat. Get it out of the fridge beforehand - the oil should be soft. Also use powder rather than sugar. You will need another green gel food dye.

Whisk the soft butter with the powder until fluffy.

Add the cheese and stir the cream again with a mixer. Do not mix for a long time so that there are no bubbles in the cream.

Drip the dye into the cream, mix until the desired color is obtained.

Remove the cake from the fridge, release it from the ring and from the film. Apply green cream to the sides and top of the cake. Use a spatula to line the cake. Leave the top edge uneven. Remove the cake before serving in the fridge.

Grind the cookies to crumb. Pour it over the top of the cake. Install figurines on it and immediately serve to the table. Mastic figures from contact with cream can start to melt, so make sure it doesn't happen. Happy holidays for you!