John Myers
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Walnut, Carrot and Ginger Ghost (Stefanie Noe)
The perfect walnut, carrot and ginger ghost (stefanie noe) recipe with a picture and simple step-by-step instructions.
Floor:
- 8 piece Eggs
- 450 g Sugar
- 1 Baggage Vanilla sugar
- 100 ml Oil
- 250 mlg Natural carbonated mineral water
- 100 g Cocoa
- 100 g Ground hazelnuts
- 100 g Grated carrots
- 100 g Chopped walnuts
- 280 g Flour
- 2 packet Baking powder
- 20 g Candied ginger
Ganache:
- 200 g Dark chocolate couverture
- 200 ml Cream
Decoration:
- 50 g Fondant, pink
- 50 g Fondant, red
- 100 g Fondant, black
- 50 g Fondant, green
- 50 g Fondant, blue
- 500 g Fondant, orange
- 2 kg Fondant, white
- Preheat the oven to 160 ° degrees air circulation.
Floor:
- Beat eggs with sugar and vanilla sugar. Dust the walnuts and ginger with flour. Add cocoa, ground hazelnuts, grated carrots, chopped walnuts, flour, baking powder, oil, mineral water and chopped ginger.
- Put the dough in the baking tins (twice 18 cm in diameter and once 10 cm in diameter) and bake for 45 minutes. Then let the cakes cool down.
Ganache:
- Chop the couverture and let it melt in the boiling cream. Chill immediately afterwards.
Decoration:
- Two pumpkins with a spider on them, candy bag and candy, a pair of shoes. Finally, coat the cake with the ganache. Then roll out the fondant and dress the cake with it. Score eyes, shape and decorate eyes.
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