Читать книгу Cake: 200 fabulous foolproof baking recipes - Rachel Allen - Страница 53
ОглавлениеPrep time: 20 minutes
Baking time: 30–35 minutes
Ready in: 2 hours
Serves: 8–10
For the icing
200g (7oz) icing sugar, sifted
200g (7oz) cream cheese
3 tbsp dulce de leche (tip)
To decorate
Walnut or pecan halves (optional)
Two 20cm (8in) diameter cake tins
Preheat the oven to 160°C (325°F), Gas mark 3, then grease the cake tins with oil and line each base with baking parchment.
Mix the ingredients for the sponge following the second paragraph of the Carrot cake method, then divide the batter between the two prepared tins and bake for 30–35 minutes or until lightly browned on top and springy to the touch.
Remove the cakes from the oven and allow to sit in the tins for 10 minutes, then use a small, sharp knife to loosen the edges and carefully remove each cake from its tin before transferring to a wire rack to cool down completely.
While the cakes are baking, or cooling, make the icing. Place all the ingredients in a mixing bowl and beat together until well mixed. To assemble the cake, place one layer upside down on a serving plate and spread half the icing on the top. Add the second layer, placing it right side up, then spread the rest of the icing over the top. You might like to decorate the top of the cake with walnut or pecan halves.
