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 Carrot Cake with Peach Souffle Recipe
I love carrot cake - so tender, spicy and moist, it's impossible to break away! I made a cake based on carrot cakes (this is my recipe that I use to make a cake), permeated with a fragrant peach souffle, the pie turned out very tasty.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Carrot sponge cake:
Peach souffle:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Carrot sponge cake:
Peach souffle:
Instructions
  1. Grate the carrots on a fine grater.
    Grate the carrots on a fine grater.
  2. Beat eggs with sugar and vanilla sugar until white. Pour in the odorless vegetable oil, carrots and mix.
    Beat eggs with sugar and vanilla sugar until white. Pour in the odorless vegetable oil, carrots and mix.
  3. Enter all the dry ingredients and mix, at the end add the juice and zest of half an orange and ground walnuts.
    Enter all the dry ingredients and mix, at the end add the juice and zest of half an orange and ground walnuts.
  4. Put in a square shape 18x18cm and bake at 180 degrees for 40 minutes, focus on your oven.
    Put in a square shape 18x18cm and bake at 180 degrees for 40 minutes, focus on your oven.
  5. Use a large, cut-off syringe to make holes in the skin.
    Use a large, cut-off syringe to make holes in the skin.
  6. Soak 200 Blum gelatin in 60g of cold water. Chop the peaches with a blender, heat to a boil, turn off and dissolve the gelatin mass.
    Soak 200 Blum gelatin in 60g of cold water. Chop the peaches with a blender, heat to a boil, turn off and dissolve the gelatin mass.
  7. Beat the cheese, cream and sugar, and gently add the peach mass with a spatula.
    Beat the cheese, cream and sugar, and gently add the peach mass with a spatula.
  8. Pour the mass over the sponge cake
    Pour the mass over the sponge cake
  9. Cut the sponge cake and put it on top of the souffle, put it in the refrigerator overnight to stabilize. In the morning, cut into pieces and serve with tea!
    Cut the sponge cake and put it on top of the souffle, put it in the refrigerator overnight to stabilize. In the morning, cut into pieces and serve with tea!
  10. Bon appetit!
    Bon appetit!
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