Carrot cake with caramel Rabbit

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make carrot cake with caramel rabbit? Start cooking two days before the holiday. First bake the sponge cake. Prepare food for him. For the sponge cake to rise well, all ingredients must be warm, so remove the eggs from the refrigerator in advance.

2. STEP 2

   

   Wash the orange well with soda. Grate its top layer - the zest - on a fine grater, without touching the white part, which is bitter. You will need the zest of half an orange.

3. STEP 3

   

   Wash the carrots, peel and grate on a medium grater. The weight indicated is for already grated carrots, so weigh them after grating.

4. STEP 4

   

   In a separate bowl, sift flour and other dry ingredients - baking powder, soda, spices. Mix them. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

5. STEP 5

   

   Beat the eggs into another bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Start beating them with a mixer, gradually adding sugar.

6. STEP 6

   

   Beat the eggs at medium speed until fluffy and light, then, without stopping the process, pour in odorless vegetable oil. Stir until smooth.

7. STEP 7

   

   Add the flour into the egg mixture twice at a time, kneading well after each addition with a spatula.

8. STEP 8

   

   Add carrots and orange zest to the dough.

9. STEP 9

   

   Stir until smooth.

10. STEP 10

    

    Take a baking ring with a diameter of 16 cm. Make the bottom from foil. Place the ring on a baking sheet. Pour the dough into it.

11. STEP 11

    

    Bake the sponge cake in an oven preheated to 180°C for about 50 minutes, until the toothpick is dry. The exact time will depend on the features of your oven.

12. STEP 12

    

    Remove the finished biscuit from the oven, cool for about 10 minutes, and release from the mold. Wrap it in cling film and put it in the refrigerator overnight - it will be evenly saturated with moisture, become denser and will crumble less.

13. STEP 13

    

    Next, prepare the caramel. Prepare food for her. Take the fattest cream, 33%. The oil is high-quality, natural, 82.5% fat.

14. STEP 14

    

    Take a saucepan with a thick bottom, pour sugar into it. Place on high heat. At the same time, heat the cream. They need to be heated until hot, but not boiled. Heat the sugar for a couple of minutes, then pour water into it. There is no need to stir it, just shake the ladle slightly, otherwise the caramel will crystallize. Cook it until it turns amber in color, no longer.

15. STEP 15

    

    As soon as this happens, pour in the hot cream in two additions, while vigorously stirring with a spatula. Be careful, the mixture will begin to boil strongly, do not get burned by the steam. Boil the caramel and cream over low heat for a couple more minutes. Then add butter to it. Stir until it is completely dissolved. Cook the caramel for 5-7 minutes until desired thickness. Just keep in mind that it will become thicker as it cools.

16. STEP 16

    

    Pour the finished caramel into a bowl and cover with cling film. Cool it a little, then put it in the refrigerator until completely stabilized.

17. STEP 17

    

    Also, the day before assembly, make figures from mastic - carrots and rabbits. Leave them on the table to dry.

18. STEP 18

    

    The next day, prepare the cream for the filling. Take curd cheese, such as Cremette, Violetta. Cream with a fat content of 33%, no less, high-quality, natural. Remove the cheese from the refrigerator in advance so that it becomes soft, but on the contrary, cool the cream well.

19. STEP 19

    

    Place all ingredients in a bowl. Use powdered sugar for the cream - unlike sugar, it will have time to dissolve when whipping.

20. STEP 20

    

    Beat the cream with a mixer at medium speed until fluffy. Then transfer half of the cream into a piping bag. Place the caramel in another bag.

21. STEP 21

    

    Remove the sponge cake from the refrigerator, cut it into 3 layers, each 1.5 cm thick. Start assembling the cake. Use the bottom crust to make a crust from the top. Secure it with cream on the backing.

22. STEP 22

    

    Spread the cake with cream from the bowl, and make the edge with cream from the bag. Pour caramel into the middle. Cover with the second cake layer, repeat the same thing - cream, side, caramel.

23. STEP 23

    

    Cover with the third cake layer, it should be the same as the bottom - it is absolutely flat. Spread the remaining cream over the top and sides of the cake, thus sealing in any biscuit crumbs.

24. STEP 24

    

    Wrap the cake in film and place a ring on top. Pull it tight. Place the cake in the refrigerator again overnight.

25. STEP 25

    

    Before final assembly, prepare leveling cream. Also take cottage cheese, butter must have a fat content of 82.5%. Take it out of the refrigerator in advance - the butter should become soft. Also use powder rather than sugar. You will also need green gel food coloring.

26. STEP 26

    

    Beat soft butter with powder until fluffy.

27. STEP 27

    

    Add the cheese and mix the cream again with a mixer. Do not knead for a long time so that there are no bubbles in the cream.

28. STEP 28

    

    Add dye to the cream and stir until desired color is obtained.

29. STEP 29

    

    Remove the cake from the refrigerator, remove it from the ring and from the film. Spread green frosting onto the sides and top of the cake. Use a spatula to level the cake. Leave the top edge uneven. Place the cake in the refrigerator before serving.

30. STEP 30

    

    Grind the cookies until crumbly. Sprinkle it on top of the cake. Place the figures on it and serve immediately. Mastic figures may begin to melt upon contact with the cream, so make sure this does not happen. Happy holidays to you!