How to make zucchini and beetroot noodles

 

Carrot cake is one of those simple delights that is served to us at any time. You will need regular carrots, regular walnuts and flour. In general, it is almost always anything you can find in your kitchen. This is a great choice if you suddenly want to have a guest visit or prepare something for your loved one. You need to strictly follow the instructions so that the cake does not turn into a wet porridge or, conversely, dry out. This always happens with cupcakes.

Moscow Cafe Blanket & Ko bakes a wonderful carrot cake to decorate any tea party. We asked Kristina Konstantinova, a pastry chef and co-owner of the cafe responsible for this recipe, to show you how the cake is made in detail. Here's a detailed photo and video masterclass.

“This cake is light and airy with bright flavors of carrots and walnuts. Simple recipes and simple ingredients. Before cooking, I will tell you about an important nuance.

First, ideally, when some of the sugar prescribed in the recipe is regular granulated sugar and some is cane sugar. At the same time, only white sugar is readily available. Then the cake will have a little less flavor, but you won't lose anything. And you can only use sugar cane. The flavor of the cake will be stronger. This is the moment you can turn the initiative, and no matter how it goes, everything will be fine.

Second, you don't need to filter the flour for this cake. This is how we usually do it with biscuits or other pastries. Whole wheat will give the cake an interesting and uneven texture.

Third, these muffins don't have butter, but have grapeseed oil - they're neutral and give the dough some elasticity. If you can't find it, change to regular refined sunflower. The oil is only needed here for texture, so don't use the aromatic olive oil or coconut oil that doesn't go well with carrots or nuts.

Fourth, the walnuts must first be slightly dried in the oven before going into the dough.

Fifth, it is a versatile dough. You can make cupcakes or make a base for carrot cake. When baking a cake, bake the dough into a round shape with a diameter of 18 to 20 cm, and cut the finished cake into 2-3 horizontally depending on the thickness of the baked cake. Chocolate cream, vanilla or cream cheese with powdered sugar and cream are suitable for this cake. The cake to be baked now weighs 650 g. "

One.

Take 100 g of eggs. If you buy eggs of category C1, you do not need to weigh them. Two eggs are 100g. Crush them in a deep bowl. Take 75g of regular sugar and 75g of brown sugar. If you ever get the chance to buy the tastier muscovado sugar, it would be perfect. Add sugar to a bowl of eggs. Beat the mixture very well - 2-3 minutes. To do this, you will need an ordinary hand mixer.

2.

Now you need to combine dry food. Combine the flour, baking soda, baking powder, salt, cinnamon and citric acid in a bowl and whisk until smooth. Do not try to improve the cake, for example, put zest instead of citric acid. The flavor will be very bright and citric acid will be needed, but will give it a little sourness and lightness.

Combine the egg and sugar and dry mixture. Divide this into three or four steps, pour it little by little and stir continuously with a spatula. Stir until the mixture is smooth. There are rules for adding dry ingredients to eggs. Turn the spatula clockwise and the bowl counterclockwise. This allows the ingredients to combine quickly so that the dough doesn't release all the oxygen it needs to make the cake fluffy. Do not mix ingredients with a mixer. As with prolonged use of the dough, all oxygen is removed. All you need is your shoulder blades and arms.

three.

Now add grapeseed oil. It's not a bright scent, but it gives the dough the elasticity it needs. Stir the dough again.

4.

If you want more nuts, eat more. You can safely change this value.

5.

Grind the carrots finely. Thanks to a good grater, carrots will give the dough more flavor. Squeeze the carrots tightly so that the juice comes out. If this is not done, all the moisture will get into the cake and crumble. Young carrots are more succulent and need to be squeezed harder.

6.

Take a 24x8 cm mold. Lubricate with vegetable oil. Line the form with parchment paper. The dough should occupy three quarters of the mold. When the cake is baked, it will stick out a little from the mold.

7.

Send the cake to the oven preheated to 160 degrees for 60-70 minutes. But a lot here depends on the oven and its strength. After 50 minutes, check the cake's readiness by pricking the cake with a wooden stick. When the sticks are dry, the cake is ready. If you want to bake muffins from this dough, 25-30 minutes is enough. If you are baking a layer of cake, 45-50 minutes is sufficient.

8.

Then it will become brittle and damp. To do this, wrap the hot cakes in plastic. Then all the moisture from the biscuit remains in it.

Cut the finished cake into pieces a few centimeters thick. Do not cut thinner. Otherwise it will fall off.