查看完整版本: Carrot and raisin cake with chocolate rum sauce〔已檢〕

Carrot and raisin cake with chocolate rum sauce〔已檢〕

IngredientsJne3i!v&@o

yyA!Ne0rR 200g puff pastry
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U Apricot jam, for glazing
b:rQU&h@#cS'U%k&^ 70g toasted hazelnuts, finely chopped
UR d^!X+\2d_ Edible spring flowers, for decorating(iVc FH3e;}ad
For the carrot and raisin fillingg1rA+R%x"M1yW1D Yi

I4TARj!@5H 120g golden raisins
(w7cA:Q;B"VRIvw Rum, for soakingv9~4^2Z:FnK
320g beaten egg or roughly 4 eggsW K3tiW
100g ground almondsg*?1s0~_Y
150g grated carrot~3?I}~({^-P
40g plain flour
@j~8efE'@| 12g baking powder
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K K+c$Wj;w For the iced carrot
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100g sugar4gn0q W|?)l(w
400ml water`9XN7{)f
Sliced carrotsTL'D1C*~[
For the chocolate rum sauce${:Cf[RWR"{
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250ml water%_
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400g sugar,Bbx ?.vD
130g cocoa powder
cJ-I+p B;}3{t%B 250g whipping cream&S&q#L+M0BX
70ml glucose9_-p`1BLK_K%t \
20ml rumI1O7A(I%{T_S4kt
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How to make carrot and raisin cake with chocolate rum saucea8o? U f#P
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1. First make the iced carrot. In a saucepan, place the sugar and water. Bring to the boil, then immediately remove from the heat, cover with cling film and set aside to cool. Immerse the carrot slices in the sugar syrup and leave in a cool place for 2-3 days.
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2. Preheat the oven to 180oC/gas 4. Set the raisins to soak in a little rum for 1 hour. Prepare the carrot filling. In a mixing bowl, mix together the beaten egg and ground almonds. Mix in the carrot and rum-soaked raisins, then the flour and baking powder.2B?|L#vPo!F!p

ozuD h]g 3. Roll out the puff pastry finely. Line 10 tartlet tins with the pastry and spread a little jam in the base of each pastry case. Fill the tartlet cases two-thirds full with the carrot filling.
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FCy;]Xy 4. Bake the tartlets for 15-20 minutes until set and cooked through. Remove and cool on a wire rack.o{H,`9t4K,| ?SE

[(F+q0R~B8Q 5. Gently heat some sieved apricot jam in a small pan. Brush the cooled tarts with the warm! jam and sprinkle the edges with chopped hazelnuts.jCUOCn9huN.a;E5Q

Nj2m:yk8J_ 6. Make the chocolate rum sauce. Place the water and sugar in a saucepan. Bring to the boil. Add the cocoa, mixing in well as you do so, and bring to the boil once more. Add the cream and glucose and bring to the boil, stirring. Remove from direct heat and stir in the rum.
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7. With the melted chocolate form a teardrop shape on the plate, leaving a well to fill with the rum sauce. Then, add the sauce. Place the cake alongside the sauce and decorate with crystallised carrots and spring edible flowers. Serve.
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]