Carrot Cake Recipe with Italian Cream and mirror glaze
Make this simple carrot cake with classic Italian cream (Italian meringue based) and a beautiful, bright orange & ultra shiny carrot glaze. Cake - VideoCulinary
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Cooking tools:
- Stand mixer
- Kitchen scale
- Candy thermometer
- Springform pan
- Cake pan
- Double boiler
- Sifter
- Cooling rack
- Grater
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Pastry brush
- Parchment paper
- Oven
- Stove
- Refrigerator
- Airtight container
- Paring knife
Ingredients
- 200 grams (7 oz) of carrots
- 100 grams (3.5 oz) of flour
- half a teaspoon of ground cinnamon
- half a teaspoon of baking powder
- 2 eggs
- 200 grams (7 oz) of sugar
- half a teaspoon of salt
- 100 ml (3.5 fl oz) of oil
- 40 grams (1.5 oz) of toasted chopped walnuts
- 7 grams of gelatin
- 3 eggs
- 250 grams (9 oz) of sugar
- 80 ml (3 fl oz) of water
- 500 ml (1 pint) of cream, of at least 30 % fat
- 15 grams of vanilla sugar, or a few drops of vanilla extract
- 400 ml (14 fl oz) of carrot juice
- 15 grams of gelatin
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