Carrot biscuit
0
686
Kitchen
European
Calorie content
256.3 kcal
Portions
8 port.
Cooking time
9 h.
Proteins *
7.6 gr.
Fats *
14.5 g
Carbohydrates*
36.3 g
Today we will share with you a great recipe for the most delicate carrot biscuit that keeps its shape amazingly and then magically melts in your mouth. It combines caramelized nuts, carrots, spices and specially prepared orange peel. Having prepared a carrot sponge cake according to our recipe, you will have the chance to enjoy its amazing taste, as well as receive a huge number of compliments from your guests about your dessert.
Ingredients
Cooking process
Next, we will caramelize the nuts. Today we will be using pecans. You can replace it with walnuts. The main thing is that the nuts are pre-fried. You can dry raw nuts in the oven at 140 degrees for 10-12 minutes. Put the nuts and sugar in a saucepan with a thick bottom and put on medium heat, stirring continuously so that the sugar does not burn to the bottom. First, the sugar will start to melt and form white lumps, and then it will begin to turn into caramel. When the sugar has completely melted, boil it for another 1-2 minutes and mix well so that the caramel covers all the nuts.
In order for the zest to give exactly the taste that we conceived, it is necessary to boil it a little. Cut the zest into thin strips and put in a saucepan. Pour water so that it covers the entire zest, put on fire and bring to a boil. Boil for a minute and remove from heat. We drain the water and fill it with cold water again, boil the zest again.
After we have boiled the zest, drain the water, add sugar and the juice of one orange to the skewer to the zest. We put on fire, bring to a boil and boil for 1-3 minutes. Then we put the zest in a colander.After the zest has cooled down, it must be chopped with a knife and added to the dough. We also send caramelized nuts there. Mix everything well.
We cover the baking sheet with a silicone mat, put the dough on the culinary rings and put it to bake in the oven, preheated to 155 degrees, on the convection mode. The dough rises well, leave room in the mold for it to rise. Bake the biscuit until tender, which depends on the diameter and height of the mold. We check the readiness with a skewer or a toothpick.
We take out the finished cakes from the oven and let them cool slightly. Then we take it out of the mold and put it on the wire rack, leave it to cool for 6-8 hours, or better overnight, so that the biscuit gradually cools down and is ready for assembling the cake. For better impregnation of the cakes, before assembling the cake, you can carefully cut off the top baked layer of the biscuit with a sharp knife. The biscuit is ready, then you just need to cook the cream and collect the cake.