CARROT CAKE
okrugli pleh sa pomičnim dnom, prečnika 25 cm
BISKVIT
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4 jaja
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300 g šećera
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350 ml suncokretovog ulja
I grupa
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500 g sitno rendane, očišćene šargarepe (oko 700 g neočišćene)
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Rendana kora 1 limuna
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Rendana kora 1 pomorandže
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100 g suvog grožđa
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150 g oraha, krupno seckanih
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340 g sitno seckanog i dobro oceđenog ananasa iz konzerve
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2 kašičice arome vanile
II grupa
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450 g belog brašna (tip 400)
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½ kašičice soli
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12 g praška za pecivo
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1 ravna kašičica sode bikarbone
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2 kašičice cimeta
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1 kašičica rendanog muskatnog oraščića
KREM
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125 g putera, sobne temperature
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250 g mlečnog namaza (krem maslac – Kremsi, Philadelphia, Vajkrem i sl.)
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350 g prah šećera
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300 g Imlek Moja kravica sitan sir ili Ella ili ABC sir
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3 kašičice limunovog soka
DEKORACIJA
Šargarepice (12 komada)
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100 g ratluka
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oko 100 g prah šećera
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Narandžasta i zelena tečna boja za kolače
Ogradica
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250 g grubo seckanih oraha (za oblaganje stranica)
PRIPREMA
Mikserom kratko umutite cela jaja sa šećerom. U tankom mlazu dodajte ulje i nastavite mućenje još oko 1 minut, dok se masa ne sjedini.
Dodajte sastojke I grupe i mutite kratko, samo dok se smesa ne ujednači. Posebno sjedinite sve sastojke II grupe, pa ih postepeno umešajte u smesu.
Dno pleha sa pomičnim dnom (25 cm) obložite papirom za pečenje, a stranice premažite puterom. Sipajte smesu u pleh.
Pecite na 180 °C (bez ventilatora) ukupno 120 minuta.
Nakon oko 40 minuta pečenja, tortu prekrijte aluminijumskom folijom jer počinje da tamni.
Posle 2 sata pečenja smanjite temperaturu na 150 °C i pecite još 30 minuta.
Torta će tokom pečenja napuknuti, ali to nije važno jer se kasnije okreće.
Kada je pečena, ostavite je da se kratko ohladi, zatim skinite obruč i pažljivo je izvrnite naopačke na poslužavnik obložen papirom za pečenje. Preko torte stavite još jedan poslužavnik i lagano je pritisnite nečim težim (npr. litarskim pakovanjem mleka) kako bi se izravnala. Ostavite da se potpuno ohladi.
KREMA
Dok se torta peče, ručno ili vrlo kratko mikserom sjedinite sve sastojke za kremu. Nemojte je previše mutiti jer se razređuje. Gotovu kremu odložite u frižider da se stegne.
FILOVANJE
Skinite papir sa torte i presecite je vodoravno na dva jednaka dela.
Odvojte 3 kašike kreme za obod, a ostatak podelite na dva jednaka dela.
Nafilujte sredinu i vrh torte. Sačuvanom kremom premažite obod.
Grubo seckane orahe utisnite uz stranice torte i blagim pritiskom formirajte rub na gornjoj ivici, koji će sprečiti da krema curi dok se ne stegne.
DEKORATIVNE ŠARGAREPICE
Ratluk umesite sa prah šećerom i narandžastom bojom dok ne dobijete masu koja se ne lepi za ruke i ima konzistenciju plastelina.
Za peteljke odvojite sasvim mali deo mase (oko 3 × 3 mm), obojite ga zelenom bojom i po potrebi dodajte još malo prah šećera.
Narandžastu masu oblikujte u valjak i podelite na 12 delova. Od svakog dela formirajte lopticu, pa između dlanova oblikujte šargarepu. Tupom stranom noža napravite blage useke. Čačkalicom ili štapićem napravite rupicu na vrhu i umetnite zelenu peteljku.
Šargarepice odložite na papir za pečenje posut prah šećerom. Neposredno pre stavljanja na tortu, vlažnim prstom ih blago prebrišite da dobiju sjaj.
Ako tortu pravite 1–2 dana unapred, šargarepice će same dobiti blagi sjaj do sutradan.
Napomena:
Krema može vrlo blago da curi preko oraha na ogradici, ali nakon 1–2 sata hlađenja potpuno se stegne i torta izgleda savršeno.
CARROT CAKE
25 cm round springform pan
Ingredients
Cake
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4 eggs
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300 g sugar
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350 ml sunflower oil
Group I
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500 g finely grated carrots (about 700 g unpeeled)
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Finely grated zest of 1 lemon
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Finely grated zest of 1 orange
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100 g raisins
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150 g walnuts, roughly chopped
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340 g canned pineapple, well drained and finely chopped
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2 teaspoons vanilla extract
Group II
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450 g all-purpose flour
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½ teaspoon salt
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12 g baking powder
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1 level teaspoon baking soda
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
Cream Cheese Frosting
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125 g butter, room temperature
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550 g cream cheese
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350 g powdered sugar
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3 teaspoons lemon juice
Decoration
Carrots
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100 g Turkish delight
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100 g (or more) powdered sugar
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Orange and green liquid food coloring
Sides
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250 g walnuts, roughly chopped
Instructions
Using an electric mixer, beat the eggs and sugar for about 30 seconds, just until combined. Gradually add the oil and continue mixing for another minute.
Add all ingredients from Group I to the egg mixture and mix until evenly combined.
In a separate bowl, combine all ingredients from Group II, except the flour. Add this mixture to the batter and mix briefly. Gradually add the flour, mixing just until a smooth and even batter forms.
Line the bottom of a 25 cm springform pan with baking paper and butter the sides. Pour the batter into the pan.
Bake at 180°C (no fan) for 120 minutes. Halfway through baking, cover the cake loosely with baking paper to prevent excessive browning.
Remove from the oven and let cool for about 10 minutes. Release the cake from the pan, turn it upside down, and place it on a serving tray. Set another tray on top with a light weight (e.g. a carton of milk) to gently flatten the cake. Allow to cool completely.
Once fully cooled, remove the baking paper and cut the cake horizontally into two equal layers.
Cream Cheese Frosting
While the cake is cooling, mix all frosting ingredients until smooth. Do not overmix. Refrigerate until ready to use.
Carrot Decorations
Using your fingertips, knead the Turkish delight with about half of the powdered sugar and a few drops of orange food coloring. Continue kneading and adding powdered sugar until you get a smooth, elastic dough that no longer sticks to your hands.
Wrap the dough in plastic wrap and refrigerate briefly.
Pinch off small pieces of dough, roll into balls, then shape them between your palms into carrot forms. Make small indentations with a knife. Using a toothpick, create a hole at the top and insert a small green stem made from colored dough.
Just before placing the carrots on the cake, lightly brush them with a damp finger (dipped in water) to give them a glossy finish.
