We suggest you to prepare a delicate Easter Carrot Cake with strawberry mousse air. It is prepared very simply. The perfect dessert for Easter table.
- carrots : 150 g
- wheat flour : 120 g
- baking powder : 10 g
- cinnamon : 1 tsp
- egg : 3 piece
- sugar : 180 g
- vanilla sugar : 15 g
- strawberries : 175 g
- sugar : 70 g (for mousse)
- gelatin : 12 g
- water : 80 g
- lemon juice : 25 ml
- cream cheese : 250 ml (30% fat)
- yogurt : 200 ml
- mascarpone : 130 g
- sugar powder : 26 g
- cream : 78 g (30% fat, for the cream)
- white chocolate : 70 g
- blueberry : 200 g
Stages of cooking
Turn on the oven to warm up to 170 degrees. Peel and grate the carrots. Mix flour with baking powder and cinnamon, set aside. Divide eggs into whites and yolks. Whip whites with a half of sugar.
Whip the yolks with the second half of the sugar and vanilla sugar into a thick creamy mass.
Add carrots to the yolks and mix gently - the mass will become liquid. In the carrot-yolk mixture, add a third of the whites, knead with a spatula and add half of the flour mixture. Then - the second third of the whites, the remaining flour and the last whites. Stir, get a light air mass.
Cover the baking dish with the baking paper. Put the dough into the form and send it to the preheated oven. You can check the readiness with a wooden skewer - it should come out from the middle of the biscuit dry. Allow the biscuit to cool slightly in the dish, then remove from the pan and cool.
Prepare mousse: squeeze out 25 ml of juice from a lemon. Wash strawberries or use frozen ones. Mix strawberries and sugar in a skillet and bring to a boil, cook until sugar is completely dissolved. Soak gelatin in 60-80 ml of cold water. Rub strawberries through a sieve, cool slightly, add lemon juice and swollen gelatin. Stir and cool.
Wheap cold cream until soft peaks with a mixer.
Stir yogurt into the strawberry mixture.
And in parts in three steps the cream, gently stirring with a spatula. Put the mousse in the fridge for one hour to thicken it.
Cut the biscuit into three shortcakes.
Take the cake cutter form. Put on the bottom of the first cake.
Pour half the mousse on the cake. Then put the second cake and mousse.
Send the cake to the fridge for the night.
Prepare the cream: whip mascarpone with powdered sugar with a mixer until smooth.
Separately whip cold cream.
Add cream to mascarpone and mix with a spatula until smooth. Coat the cold cake with cream on all sides and send to the refrigerator for 1 hour.
For decoration: melt the chocolate in a water bath and pour a cold (necessarily) cake with a thin stream. Decorate the top of the cake with blueberries.