Carrot-Carrot Cake Postrer Cakes with Thermomix

Preparation of carrot-carrot cake dessert cups with thermomix

1. We preheat the oven to 180 °, heat up and down
2. We will proceed to siege the dry (flour, yeast, cinnamon, nutmeg, ginger and salt), 10 sec, V-8, remove and reserve.
3. Now we chop the carrots, which we will have previously peeled and cut into large pieces, 6 sec, V-5, remove and reserve.
4. We place the butterfly in blades, we throw the eggs and sugar, we program 5 min, V-3’5, add the buttermilk (milk and juice that we will have let act about 10 min, so that it has the appearance of cut (this will give us greater sponge to our cake), 6 sec, v-3’5, then the oil, 6 sec, v-3’5, it is time to add the moment Reserved, mix 8 sec, V-3’5, then the reserved dry ones, 6 sec, V-4, we finish mixing with spatula.
5. We lodge base and side of the oven tray with baking paper, volcan the dough and distribute well. We give some light taps against the table to remove possible air bubbles, we introduce in the previously preheated oven, we bake about 12/15 min, after checking the stick; This is clean. We turn off and remove.
6. We remove from the tray and remove the paper.
7. Once cold, with the help of the vessels in which we are going to present, we press the circumference and we will cut the discs.
8. Cheese and cream cream
9. We melt the chocolate and we reserve
10. With butterfly in blades, we throw the cream and cheese, in speed 3’5.
11. When it is semi -heavy, add the melted chocolate and finish riding.
12. We fill the pastry bag and reserve in a fridge
13. FORMED
14. We are placing inside each glass, a sponge cake, then cream, and another sponge cake, we finish with more cream and we can decorate with a carrot.
15. When we have all formed, we leave a few hours in a fridge, so that cream and cake are settled and permeate more flavor.
16. It only remains to enjoy, good benefit