Jean-Philippe's Warm Carrot Cake
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Butter1 cup
Granulated Sugar1 cup
Oil110 g
Cake Flour1 tsp
Baking Soda1 tsp
Salt1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Allspice1 tsp
Nutmeg140 g
Carrot (finely shredded)1 cup
Honey1 cup
Water1 tsp
Orange Blossom Water90 g
Cream Cheese1 cup
Milk60 g
Sugar1 cup
Shredded Coconut1 cup
Strawberry (diced)1 cup
Pineapple (diced)Directions:
1
For the Carrot Cake: Preheat the oven to 380 degrees F
2
Grease 6 (3 1/2-inch diameter by 1-inch height) tart molds with butter
3
In a electric mixing bowl whip yolks and sugar together until silky
4
Add oil slowly
5
Sift cake flour, baking soda, salt, baking powder, allspice, nutmeg and carrots together and add slowly to the first mix
6
Whip egg whites with sugar to a soft peak and fold it gently into the mix
7
Fill the tart pans with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes
8
When ready, unmold onto a wire rack until cooled
9
For the Italian Meringue: Combine the water, sugar, and honey and cook to 248 degrees F
10
While sugar is heating, whip egg whites to medium peaks
11
With the mixer running, slowly drizzle in the hot sugar mixture
12
Whip until the mixture is cool
13
When mixture is cool, mix in orange blossom water and set aside
14
For the Cream Cheese Sauce: In a blender, mix all ingredients together until smooth
15
Set aside
16
For the Citrus Syrup: Boil all ingredients together for 1 minute
17
Strain and cool down before using
18
To Assemble: Preheat the oven to 370 degrees F
19
Dip carrot cake in the Citrus Syrup for 5 seconds and place on a baking pan
20
Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top
21
Remove the cookie cutter and sprinkle some shredded coconut on top
22
Bake for 8 minutes
23
Place the warm cake in the center of a plate
24
Pour some cream cheese sauce around the cake and garnish with diced strawberry and pineapple