Bedienungsanleitung Wolf M Series (Seite 13 von 55) (Englisch)

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INGREDIENTS

FOR THE CAKE

1¾ cups plus 2 tablespoons (3¾

sticks) unsalted butter, room temp

3 cups ﬁrmly packed brown sugar

1½ teaspoons kosher salt

1½ teaspoons vanilla

6 large eggs

3¾ cups all-purpose ﬂour

4½ teaspoons baking powder

1 teaspoon cinnamon

4½ cups ﬁnely grated carrots

1½ cup pistachios, toasted,

cooled, and ﬁnely ground

FOR THE ICING

36 ounces cream cheese

2¼ cups butter (4½ sticks),

room temperature

4½ cups powdered sugar

1 teaspoon vanilla extract

2 cups pistachios, toasted, cooled,

chopped into medium pieces

BEFORE YOU START

Roasting nuts helps to bring out their avor, as the oils in the nut become more pronounced. Grinding or chopping

them very ne gives a better texture to your cake. Also, shredded carrots can be purchased for this recipe but make

sure to chop them smaller for a ner texture in your cake.

MAKES RACK POSITION COOK TIME

THREE 8 OR 9-INCH

ROUND CAKE PANS

POSITIONS 2 AND 4 30 MINUTES

PISTACHIO CARROT CAKE

This three-layer carrot cake has a rich, appetizing appearance, and with the addition of pistachios,

it’s a delicious departure from the norm.

PREPARATION METHOD

FOR THE CAKE

1. Preheat the oven to 325°F on Convection Mode with

racks set on postions 2 and 4. 2. Spray three 8-inch

round cake pans with pan spray and line the bottoms

with a circle of parchment paper slightly smaller than

the inside of the pan. The pans could also be buttered

and lightly oured. 3. In a medium bowl, sift together the

our, baking powder, and cinnamon. 4. In the bowl of a

stand mixer cream together the butter, sugar, kosher

salt and vanilla on medium speed for two minutes.

5. Add the eggs one at a time, mixing well and scraping

bowl between each addition. 6. Add in the our mixture

and mix just until combined. 7. Fold in the carrots and

pistachios. 8. Divide the batter evenly between the

prepared cake pans. 9. Bake for 30 minutes or until the

center is set and springs back and a toothpick comes

out clean. 10. Cool cakes completely. 11. If needed, use

a serrated knife to level off the tops of the cakes so they

are easier to stack and ice.

FOR THE ICING

1. Cream together the cream cheese and butter on

medium speed until smooth — about 2 minutes.

2. Add in the powdered sugar and vanilla and mix

together until smooth. 3. Place the rst cake layer on the

platter it will be served on, and spread a layer of icing

½-inch thick on top of it. 4. Place the next cake layer on

top of the icing and spread with another layer of icing

½-inch thick. 5. Place the top layer on and refrigerate for

15–20 minutes to help rm up the icing. 6. Remove from

the refrigerator and ice the top and side of the cake with

remaining icing. 7. Press the pistachios onto the side

of the cake. 8. Refrigerate the cake until the icing has

rmed up. 9. Serve or cover it with plastic wrap.

CONVECTION MODE

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