Сладки, ядливи ленти обвиват тази двуетажна моркова торта. Те са изработени от тънко нарязани моркови ивици, приготвени в захар и вода до полупрозрачен, след това внимателно притискани в сладкото мляко на крема. Марта направи тази рецепта за “Марта Бекс” епизод 712.
Източник: Марта Стюарт Ливинг, април 1999 г.
Дози
добив
Съставки
инструкции
Бележките на готвача
Тази рецепта може да бъде изпечена и в барабани в стандартен съд за сладкиши на 300 градуса за 25 минути.
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Bulgarian to English:
Sweet, delicious ribbons wrap this two-tiered carrot cake. They are made from thinly sliced carrot strips, cooked in sugar and water until semi-transparent, then carefully pressed into the sweet milk of the cream. Martha made this recipe for “Martha Bakes” episode 712. Source: Martha Stewart Living, April 1999. Make an 8-inch layer cake. Doses yield. Ingredients: 1 1/2 cups (3 sticks) unsalted butter, plus more for pans 3 cups unbleached all-purpose flour, plus more for pans 1 cup (3 ounces) pecan halves 2 1/2 cups grated carrots 3 large eggs, room temperature 1/3 cup nonfat buttermilk 1 teaspoon pure vanilla extract 2 cups sugar 1 tablespoon freshly grated ginger 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon Orange Cream Cheese Frosting Sugared Carrot Ribbons Instructions: 1. Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment paper, butter, and flour. Dust with flour and tap out excess. Set aside. Spread pecans in a single layer on a rimmed baking sheet and toast in oven until lightly golden, about 7 minutes. Remove from oven and let cool completely. Reduce oven temperature to 300 degrees. Finely chop 1/4 cup pecans and set aside. 2. In a large bowl, whisk together carrots, eggs, buttermilk, vanilla, sugar, and ginger until well combined. 3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold flour mixture into carrot mixture until just combined. Fold in melted butter and toasted pecans. 4. Divide batter evenly between prepared pans and bake until a cake tester inserted into centers comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool for 15 minutes. Invert cakes onto rack; let cool completely. 5. Using a serrated knife, trim tops of cakes so surfaces are level. Place one layer on a cake plate or cardboard round and spread 3/4 cup frosting
26.04.2023 @ 21:20
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Bulgarian to English:
Sweet, delicious ribbons wrap this two-tiered carrot cake. They are made from thinly sliced carrot strips, cooked in sugar and water until semi-transparent, then carefully pressed into the sweet milk of the cream. Martha made this recipe for “Martha Bakes” episode 712. Source: Martha Stewart Living, April 1999. Make an 8-inch layer cake. Doses yield. Ingredients: 1 1/2 cups (3 sticks) unsalted butter, plus more for pans 3 cups unbleached all-purpose flour, plus more for pans 1 cup (3 ounces) pecan halves 2 1/2 cups grated carrots 3 large eggs, room temperature 1/3 cup nonfat buttermilk 1 teaspoon pure vanilla extract 2 cups sugar 1 tablespoon freshly grated ginger 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon Orange Cream Cheese Frosting Sugared Carrot Ribbons Instructions: 1. Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment paper, butter, and flour. Dust with flour and tap out excess. Set aside. Spread pecans in a single layer on a rimmed baking sheet and toast in oven until lightly golden, about 7 minutes. Remove from oven and let cool completely. Reduce oven temperature to 300 degrees. Finely chop 1/4 cup pecans and set aside. 2. In a large bowl, whisk together carrots, eggs, buttermilk, vanilla, sugar, and ginger until well combined. 3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold flour mixture into carrot mixture until just combined. Fold in melted butter and toasted pecans. 4. Divide batter evenly between prepared pans and bake until a cake tester inserted into centers comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool for 15 minutes. Invert cakes onto rack; let cool completely. 5. Using a serrated knife, trim tops of cakes so surfaces are level. Place one layer on a cake plate or cardboard round and spread 3/4 cup frosting