Тази изключителна торта се състои от два слоя: една, една торта от канела, подправена от моркови и орехи; а другата – тиквичка, приготвена със зелен джинджифил. Замразяването на крем-сирената създава снежен пейзаж с зеленчукови парцели от марципан.
Източник: Марта Стюарт Ливинг, април 2000 г.
добив
Съставки
инструкции
Бележките на готвача
Можете да използвате тави за печене от 9 до 13 инча, за да направите тази торта.
This exceptional cake consists of two layers: one, a cinnamon cake, spiced with carrots and nuts; and the other – zucchini, prepared with green ginger. Freezing the cream cheese creates a snowy landscape with vegetable patches of marzipan. Source: Martha Stewart Living, April 2000. Make a 10-inch layer cake. Ingredients: Carrot cake, Sweet cake (see carrot cake), Cream cheese, Glaze for spring garden cake, 1/2 cup chocolate cookie crumbs (about 20 cookies), finely ground, 2 tablespoons green sprinkles, Marzipan for spring garden cake, about 25 pieces, Pastillage. Instructions: 1. Prepare carrots and zucchini as directed and cool to room temperature. If necessary, use a serrated knife to level the cakes. Each cake should be about 1 1/4 inches high. 2. Prepare the cream cheese frosting. Place the zucchini cake on a 10-inch cake circle and spread the cake with 1 1/4 cups of ice cream. Place the carrot cake on top of the zucchini cake. Chill until set, about 15 minutes. Frost the entire cake with the remaining glaze. Chill until firm, about 30 minutes. This can be done up to 1 day in advance. 3. Sprinkle the top of the cake with 1/2 cup of cookie crumbs, leaving a 1/4-inch border around the perimeter of the cake. Using a paring knife, lightly mark the cake, dividing it into quarters or four “plots.” React the plots with the tines of a fork. Place green sprinkles around the perimeter of the cake. Arrange marzipan fruits and vegetables on the plots. Carefully press pastillage fences shavings on the side of the cake, about 1/4 inch, and place candy pebbles around the base of the fence. Serve the cake at room temperature. Chefs notes: You can use baking pans from 9 to 13 inches to make this cake.
27.04.2023 @ 05:15
This exceptional cake consists of two layers: one, a cinnamon cake, spiced with carrots and nuts; and the other – zucchini, prepared with green ginger. Freezing the cream cheese creates a snowy landscape with vegetable patches of marzipan. Source: Martha Stewart Living, April 2000. Make a 10-inch layer cake. Ingredients: Carrot cake, Sweet cake (see carrot cake), Cream cheese, Glaze for spring garden cake, 1/2 cup chocolate cookie crumbs (about 20 cookies), finely ground, 2 tablespoons green sprinkles, Marzipan for spring garden cake, about 25 pieces, Pastillage. Instructions: 1. Prepare carrots and zucchini as directed and cool to room temperature. If necessary, use a serrated knife to level the cakes. Each cake should be about 1 1/4 inches high. 2. Prepare the cream cheese frosting. Place the zucchini cake on a 10-inch cake circle and spread the cake with 1 1/4 cups of ice cream. Place the carrot cake on top of the zucchini cake. Chill until set, about 15 minutes. Frost the entire cake with the remaining glaze. Chill until firm, about 30 minutes. This can be done up to 1 day in advance. 3. Sprinkle the top of the cake with 1/2 cup of cookie crumbs, leaving a 1/4-inch border around the perimeter of the cake. Using a paring knife, lightly mark the cake, dividing it into quarters or four “plots.” React the plots with the tines of a fork. Place green sprinkles around the perimeter of the cake. Arrange marzipan fruits and vegetables on the plots. Carefully press pastillage fences shavings on the side of the cake, about 1/4 inch, and place candy pebbles around the base of the fence. Serve the cake at room temperature. Chefs notes: You can use baking pans from 9 to 13 inches to make this cake.