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Carrot and raisin cake with chocolate rum sauce〔已檢〕

Ingredients*@R2G6_
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TK lKS-J,]#z 200g puff pastry
n4R C5iX.YDz Apricot jam, for glazing&s{9Rg.Hk
70g toasted hazelnuts, finely chopped1L&a3Ad'iRHQ
Edible spring flowers, for decorating.V g7MmRc%t
For the carrot and raisin filling-L~Q2kJ[\XJX"i
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120g golden raisins
,v$Z\B(uu \u9`e1E Rum, for soakingW/Rw#ZD`
320g beaten egg or roughly 4 eggsw7vp)_3V
100g ground almonds
aH)_4F C 150g grated carrot
)Dai z#s*R 40g plain flour&T9C0rj&S:FM
12g baking powderK
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For the iced carrot
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100g sugar
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Bgy-n/O7Z5Z 400ml water
.p/H4kifdLp%d,Q Sliced carrots
|9qK6e6hZs!\3v For the chocolate rum sauce
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Q#Z3u~B 250ml water
*x(` t(y'c9_8bM-` 400g sugarOU4C9mp Q0J9N%`KzB
130g cocoa powder@7fHWw:q/up|9j
250g whipping cream
h~ceb&n 70ml glucoseVMvO,DYo i c.}!?
20ml rum'H(Rw_3w xUb$b
METHOD
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How to make carrot and raisin cake with chocolate rum sauce!P&Z@7N:auD

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U|vs$api 1. First make the iced carrot. In a saucepan, place the sugar and water. Bring to the boil, then immediately remove from the heat, cover with cling film and set aside to cool. Immerse the carrot slices in the sugar syrup and leave in a cool place for 2-3 days.
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2. Preheat the oven to 180oC/gas 4. Set the raisins to soak in a little rum for 1 hour. Prepare the carrot filling. In a mixing bowl, mix together the beaten egg and ground almonds. Mix in the carrot and rum-soaked raisins, then the flour and baking powder.
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3. Roll out the puff pastry finely. Line 10 tartlet tins with the pastry and spread a little jam in the base of each pastry case. Fill the tartlet cases two-thirds full with the carrot filling.k]5U T:c+r'd
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4. Bake the tartlets for 15-20 minutes until set and cooked through. Remove and cool on a wire rack.t#K#C @A,S0Vr

!R9d0e\O-B/LMrs 5. Gently heat some sieved apricot jam in a small pan. Brush the cooled tarts with the warm! jam and sprinkle the edges with chopped hazelnuts.b0G qE7S5T8j

1zU?3I&d.nO 6. Make the chocolate rum sauce. Place the water and sugar in a saucepan. Bring to the boil. Add the cocoa, mixing in well as you do so, and bring to the boil once more. Add the cream and glucose and bring to the boil, stirring. Remove from direct heat and stir in the rum.
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s 7. With the melted chocolate form a teardrop shape on the plate, leaving a well to fill with the rum sauce. Then, add the sauce. Place the cake alongside the sauce and decorate with crystallised carrots and spring edible flowers. Serve.
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.AHHsSzM r_ [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]