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carrot volcano cake
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
12 servings
Gastão2023
@gastaofitness- Ingredients
- Recipe
- Eggs4 unit(s)
- Oil1 cup
- Salt1 to taste
- Sugar2 cup
- Carrot medii3 unit(s)
- Wheat Flour3 cup
- Chemical Yeast1 tablespoon
- Milk for Topping1 cup
- Margarine1 cup
- Cocoa6 tablespoon
- Sugar3 tablespoon
- Sour cream1 unit(s)
- Cornstarch1 tablespoon
- Cut the carrots into small pieces
- Put the eggs, oil, sugar, salt and chopped carrots in the blender.
- Beat until smooth In a bowl, sift the flour and pour the beaten mixture from the blender.
- Add the baking soda and stir a little just to mix in the dough. In a round shape with a central scoop, place the dough and take it to the preheated oven. Bake for an average of 40 minutes or until you do the toothpick test and it comes out clean.
- Put the milk, cocoa powder, sugar and margarine in a pan. Place over medium heat and stir. When it starts to boil, lower the heat and keep stirring so that it thickens. Put the cream of milk and keep stirring until it's a creamy consistency.
- The syrup point should not be too liquid or too thick. It has to be creamy enough to stay on the cake and fall off when you break it.
- Wait for the cake to cool and unfold. Place all the syrup inside the central hole until it covers the cake as a frosting. Finish on top with chocolate sprinkles. When you break the cake, the icing will spread, so place the cake on a large base so that the syrup will stay on it when it starts to drip.
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