Start by buttering and flouring three round molds 18cm in diameter.
In a first container, mix together the oil, brown sugar and vanilla extract. Then add the eggs one by one.
In a second container, combine all the dry ingredients (flour, cinnamon and baking powder, salt).
Gradually incorporate the dry mixture into the liquid mixture to obtain a homogeneous paste.
Finish the preparation by pouring in the grated carrots and crushed walnuts then mixing one last time.
Distribute the preparation evenly among the three molds and bake the carrot cakes in the oven at 170 ° C for about 30 minutes (check the doneness with the blade of a knife).
Once cooking is complete, let cool to room temperature then unmold.
Mango,Lemon and Chia seed Porridge
Ingredients
410g grated carrots
375g of flour
375g brown sugar
310ml rapeseed oil
5 eggs
3 tbsp natural vanilla extract
3 tbsp cinnamon
4 tsp baking powder
1 tsp salt
100g crushed pecans
Vanilla icing
450g Philadelphia
180g soft butter
1 tbsp natural vanilla extract
240g icing sugar
Recipe
Start by buttering and flouring three round molds 18cm in diameter.
In a first container, mix together the oil, brown sugar and vanilla extract. Then add the eggs one by one.
In a second container, combine all the dry ingredients (flour, cinnamon and baking powder, salt).
Gradually incorporate the dry mixture into the liquid mixture to obtain a homogeneous paste.
Finish the preparation by pouring in the grated carrots and crushed walnuts then mixing one last time.
Distribute the preparation evenly among the three molds and bake the carrot cakes in the oven at 170 ° C for about 30 minutes (check the doneness with the blade of a knife).
Once cooking is complete, let cool to room temperature then unmold.
Peanut Butter Cupcakes
Ingredients
215g flour
200g caster sugar
150g of milk
95g butter
2 eggs
½ teaspoon of baking powder
1 pinch of salt
Vanilla powder
Peanut butter cream
440g peanut butter
220g icing sugar
110g butter
100g of whole liquid cream
1 pinch of salt
Recipe
Cupcakes
Preheat the oven to 160 ° C.
Mix together the flour, baking powder, salt and vanilla powder.
In a second container, combine the softened butter and powdered sugar. The goal is to obtain an ointment texture.
Add the eggs one by one to the softened butter.
Then add the first mixture several times and alternating with the milk.
Fill ⅔ cupcake boxes and bake the cupcakes for about 30 minutes.
Let the cupcakes cool before poaching the peanut butter cream.
Peanut butter cream
Melt the butter in the microwave or in a saucepan.
Then mix the melted butter with the peanut butter.
Incorporate the icing sugar then the liquid cream.
Leave to set in the refrigerator for a few minutes.
Place the peanut butter cream in a pastry bag then poach it on the cupcakes as for an Italian ice cream.
Store the cupcakes in the refrigerator or enjoy them straight away.
Mango,Lemon and Chia seed Porridge
Ingredients
Pastry
250g of flour
125g butter
50g of water
5g of salt
1 egg yolk
Almond cream
100g butter
100g ground almonds
100g icing sugar
2 eggs
Vanilla mascarpone cream
250g of mascarpone
130g icing sugar
30cl of whole liquid cream
1 teaspoon of vanilla powder
Decoration
750g to 1kg of fresh strawberries
Recipe
Mix together the flour and salt.
By hand or using your favorite pastry processor, sand the butter and the previous mixture. You can do this with your fingertips or at low speed in a robot (for about 2 minutes).
Then add the egg yolk and water and continue to mix until you get a smooth paste.
Form a ball, wrap it in film, then set aside at least 30 minutes in the refrigerator.
Roll out the dough using a rolling pin then line a circle (or a classic pie dish). Prick the dough with a fork then bake everything at 180 ° C for 10 minutes.
Almond cream
Work the butter with a spoon to give it the consistency of an ointment.
Then add the icing sugar and the ground almonds, then mix everything together.
Break the two eggs and mix again to obtain a homogeneous mixture.
Garnish the bottom of the tart with the almond cream then continue cooking at 180 ° C for 15 to 20 minutes (the almond cream must be golden and the dough well cooked.)
Once the cooking is complete, let the dough cool in the open air.
