Modern Carrot cake with classic flavor | Professional Chef's recipe| Baking with KICA Academy
ฝัง
- เผยแพร่เมื่อ 27 ก.ค. 2024
- In this video, the KICA Academy Brand Chef, Oleksandr Trofimenkov, is sharing his version of a Carrot Cake recipe.
Find out how to make a modern Carrot cake with a rich creamy texture and a fragrant carrot and orange flavor wrapped in an outstanding chiffon sponge.
Step by step, under the Chef's guidance, you will learn how to prepare and assemble a delicious сarrot cake. You will make a carrot colored chiffon sponge, a homemade carrot puree, an orange cream cheese crémeux, a rich carrot crémeux, a cream cheese Chantilly and candied carrots for cake decoration.
00:00 About the video
01:01 Carrot puree
08:54 Cream cheese Chantilly
14:59 Orange cream cheese crémeux
24:42 Carrot crémeux
34:11 Candied carrots
39:46 Chiffon sponge
58:53 Assembly
1:05:58 Decorating
Happy to answer your questions in the comments 🙌
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kica-academy.com/recipes/carr...
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#KICA #CarrotCakeRecipe #CarrotCake #CakeRecipeAtHome #Pastry #PastryChef #Baking #HomeBaking #BakingRecipe #PastryTutorial - แนวปฏิบัติและการใช้ชีวิต
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I love the way he teaches, he explains everything very well! Thank you for sharing your knowledge and recipes.
🙏
Hello and thank you for your feedback🌸
Дякую за рецепт. Ваша англійська неймовірна!!!
VA MULȚUMESC PENTRU LECȚIE PREȚIOASA !!! 🇷🇴
Thank you for the feedback! Enjoy your learning😊.
Kica rocks, oleksander you are an excellent professor. thanks!
looks just gorgeous😍😍😍
Cool! Look very fresh! Want to make it
Formidable ! Merci Chef ! 👌👏
Спасибо огромное 🤩👍👍👍
Amazing! Thank you Kica for sharing this video recipe!
😍thanks you, I love
Muchas gracias 😊👌
Thank you Chef for such detailed instructions ❤️
Muy agradecida por tan exquisita clase! .... espero realizarla pronto!!!
Exellent❤
Great recipe! Thank you👍👏👏
Amazing as always!! Super detailed explanations!! Thanks so much 😊😊😊😊😊
Thank you chef top
Thank you chef amazing cake
I just love you guys 🥰😍
Excelente! Rico em detalhes. Parabéns
وصفة رائعة شكرا جزيلا 😍😍😍😍😍😍
Wow! The cake has impressive look!
🤩Amazing and delicious récipe thanks a lot Chef👌👏👏👏.
More recipes like this. Thanyou
Thank you chef, Amazing and delicious 😋
Thank so much I make so delicious my stuff love this recipe ❤❤❤
Top
Am always amazing by the finish result , great chef always
Wow chef grate platform kica every body can access amazing job u peple
❤❤❤
Спасибо вам большое, вы мастер высшего пилотажа 👍🙏🥰❤️
Спасибо большое за Ваш отзыв, нам очень приятно ☺
Prince Charming))
Conheci vc pelo intagran e fiquei maravilhada vc é top obrigada por compartilhar tanto conhecimento sua didática é perfeita! Deus te abençoe!
😍😍😍😍😍
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Thank you, you are an excellent pastry chef ❤️❤️❤️👍👍👍👍
My pleasure 😊
Toooooooop
Thank you chef, it looks like a modern Brasilian carrot cake... I think that delicious cake will sell a lot over here.
Шикарный рецепт. Обожаю все рецепты вашей школы!!! А как сделать морковное пюре?
Здравствуйте name, спасибо за ваш отзыв, мы очень рады, что вы в восторге.☺ Чтобы сделать пюре, надо отварить морковь, воду после варки не использовать.
Затем, измельчить блендером.🙂
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Hi! I have a question. Are the ingredients for the Orange cremeaux correct? You make 3 layers of 100g, and the recipe is for 2 cakes so you would need 600g of the cremeaux. But in the list of ingredients the amount adds up to 434g. Can you clarify?
Hola en el cremoso de zanahiria en ves de pectina y emulsionante puedo uzar gelatina sin sabor, o colapiz como se le conoce aquí en Perú
Hello Marco, you can take the yolks - 10 times more than the emulsifier, and replace the pectin with gelatin - 1% of the total mass, add at the end to blend it :)
Hello chef can i skip natur amul sosa
🤗😊😊😊 do I need to bake more time and at a different temperature if using convention? Or just more time at same temp specified for convection? THANK YOU
Hello! We bake with convection, so you don't need to change anything:)
@@kica_academy sorry I mean convention!!!:)
Спасибо Огромное! 🥰❤
Вітаю! Який саме емульгатор використовується в рецепті?
Скажите: 24 грамма желатиновой массы, это 4 грамма желатина и 20 воды?
2) я не поняла, куда идёт морковное пюре? То, что с изюмом . В морковное кремю? Но там его 320 гр.
В видео на коржи идёт апельсиновый крем, замороженный морковный. Потом повторение. И на украшение Шантильи.
I like to learn buttercream flowers fillings and piping techniques. Is there Any course.
Hello Ambica☺
Thank you for your interest in our Academy✨.
We don’t have such a specific course, but you can check our classes and courses on this link
bit.ly/3YxtKWf
Will be happy to help if any questions arise✨.
Hola soy de Perú en vez de ron puedo usar pisco
Hello Marco, you can just skip it :)
Instead of rum what we can use in puree
Hello! You can just skip it from the recipe.
Спасибо за такой крутой рецепт, я у вас и платные покупаю и бесплатные у вас тоже очень крутые . Подскажите пожалуйста в креме сколько надо граммов желтков и кукурузного крахмала . Не пойму как посчитать
Hello Рахиля, do you want to replace the natural emulsion with egg yolks?
@@kica_academy совершенно верно
@@danielkrushevskiy4523 in this case you need 40 g of egg yolks, but the process changes to the principle of Crème anglaise, you need to add yolks with sugar and pectin :)
Hello chef! Can you advise me where to get the silicon mold for the cake?!
Hello Robert, It's silicone baking tray, you could find of Flexipan or Silikomart at online or regular pastry shop🙂
@@kica_academy thank you so much!! Happy baking!!
Hey,if I want to make just 1 cake,what size of the ring I should use? Thank you 😊
Hi Cristina, yes, you can just divide the recipe by 2 and make 1 cake and that's it :)
@@kica_academy thanks, I was thinking maybe I can make the hole recipe and make it in a bigger size ring,to make just one cake instead of 2😁
Chef, can we substitute gelatin. Thank you. 😊
Hello Mikita, here we only can substitute it with vegan gelatin :)
@@kica_academy ,thank you chef. Do you mean, we have to use agar ahar(then what amount). Again thank you so much.
@@mikitamahajan2177 Hello Mikita, no agar-agar does not suit in this recipe, you should find a gelatin called vegan 🙂
Why u hav used potato starch ? Is it necessary
Can v use corn flour instead of potato starch?
Hello! We use potato starch, because it makes the sponge spongier. But you can replace it with corn starch as well.
How can i use gelatin powder instead of gelatin mass
Hello, you need to make the gelatin mass, it contains a gelatin powder and water, the proportion is 1:6 :)
Teach me pineapple cake.
Hi Ambica, You can check available classes and courses on this link :bit.ly/3YxtKWf
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Чи є варіант краіеською мовою?
Ні, нажаль немає.
Hi chef, is rum necessary in this recipe? Can I replace it with something else I'm Muslim and it's not halal to us.
Hello, you can just skip it 🙂
Hello chef my meringe is in liquid. Reasons behind failure
Merci beaucoup je suis du Maroc vaux recette et manif je vous suit a l Instagram o non Gâteaux nas saveurs
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