TOP CAKE |
uova |
burro 82% m.g. |
carote tritate grossolanamente |
mandorle tritate |
BIANCANEVE PLUS |
MARZICLASS |
CARROT CAKE
Ingredients
1.000g
eggs
400g
unsalted butter 82% fat
650g
coarsely minced carrots
600-700g
chopped almonds
250g
Preparation
Whip TOP CAKE, eggs and butter in a planetary mixer with the whisk attachment at medium speed for 10 minutes.
Then, gently combine the carrots and almonds.
DECORAZIONE
Ingredients
MARZICLASS
Preparation
Shape some small carrots.
Final composition
Butter and flour the cake pans, then pour the mixture in.
Bake at 180-190°C for about 50-60 minutes.
Righ when cooled down, dust the cake with BIANCANEVE PLUS (as an alternative, you can glaze them with FONDAND flavoured with lemon).
Decorate with carrots shaped from MARZICLASS.
