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
120minutes
Servings
10
Cook Time
120minutes
Ingredients
Carrot sponge cake:
Peach souffle:
Instructions
  1. 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.
  3. 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.
  5. 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.
  7. Beat the cheese, cream and sugar, and gently add the peach mass with a spatula.
  8. 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!
  10. Bon appetit!
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