John Myers
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Carrot and Hazelnut Cake
The perfect carrot and hazelnut cake recipe with a picture and simple step-by-step instructions.
DECO dress
- 100 g Hazelnut flour
- 150 g Ground hazelnuts
- 2 piece Grated carrots (precooked)
- 2 piece Bananas
- 100 ml. Cream
- 200 ml. Sunflower oil
- 100 ml. Greek yogurt 10% fat
- 15 g Tartar baking powder
- White fondant
Spray set
- 300 g Powdered sugar
- 20 ml. Raspberry juice
- 20 ml. Freshly squeezed lemon juice
more DECO for the arms
- Marshmallow`S
- Fondant loops
- Colorful ribbons and felt hands
This cake is very easy to bake.
- In a large mixing bowl (from the food processor), mix all the dry ingredients together (sieve). Now switch on the food processor.
- Gradually, the wet ingredients are added. Just break the banana into large pieces when you add them. Squeeze out the carrots after they have been pre-cooked and then add them as well. If you like, you can add a pinch of salt to the dough – but I do without it. Now let the cake batter stir for 5 minutes on medium heat.
- Turn on the oven and preheat to 170 degrees O / U heat. Spray the baking pan with separating spray and fill in the dough when it is ready. Not more than 3/4 full in this baking pan. Cover with aluminum foil and bake for 45 minutes on a medium-sized tray. Then remove the foil and bake for another 30 minutes.
- During the baking time you prepare the decoration according to your wishes. As an example, you can use my principle as a guide.
- MAKE SURE you do a chopstick test before you take the cake out. If necessary, bake again for a few minutes.
- Let the cake cool down well. During this time they produce the injection molding compound for the decoration. Imagination is required and the birthday child (or their parents) will surely be happy about the little princess.
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