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.
Servings 10
Cook Time 120 minutes
Ingredients
Carrot sponge cake:
- 2 pieces Chicken eggs
- 180 gram Sugar
- 10 gram Vanilla sugar
- 120 gram Vegetable oil
- 180 gram Flour wheat / Flour
- 100 gram Walnuts
- 0,5 piece Orange juice
- 200 gram Carrot on a fine grater
- 0,5 teaspoon Cinnamon
- 1/4 teaspoon Ginger
- 0,5 teaspoon Soda
- 1 teaspoon Baking powder
- 1 pinch Salt
Peach souffle:
- 15 gram Gelatin
- 200 gram Peach
- 200 gram Cream (33%)
- 250 gram Cottage cheese
- 120 gram Sugar
Instructions
- Grate the carrots on a fine grater.
- Beat eggs with sugar and vanilla sugar until white. Pour in the odorless vegetable oil, carrots and mix.
- Enter all the dry ingredients and mix, at the end add the juice and zest of half an orange and ground walnuts.
- Put in a square shape 18x18cm and bake at 180 degrees for 40 minutes, focus on your oven.
- Use a large, cut-off syringe to make holes in the skin.
- 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.
- Beat the cheese, cream and sugar, and gently add the peach mass with a spatula.
- Pour the mass over the sponge cake
- 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!
- Bon appetit!