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Carrot cake in roasting pan with Västerbottensost®. This recipe is a collaboration with Hannes Mauritzson.
4 cups sugar
200 grams of melted butter
4 cups flour
0.25 tsp salt
1 tbsp baking powder
2 tsp cardamom
2 tsp cinnamon
400 g carrots
300 g grated Västerbottensost cheese®
150 g of room-warm butter
5 cups icing sugar
3 tsp vanilla sugar
1/2 lemon, the juice
1.5 dl wheat flour
50 g of cold butter
1 tbsp water
2 cups whipped cream
2 cups light syrup
2 cups granulated sugar
1 cup chopped almonds
2 tablespoons butter
Carrot cake with cream cheese of Västerbottensost®
Preheat the oven to 175° and grease a roasting pan with butter and breadcrumbs.
Melt the butter in a saucepan.
Crack the eggs into a bowl, pour in sugar and beat with electric whisk porously. Then turn down the melted butter.
Mix the dry ingredients in a bowl, then turn down a little at a time into the soaked
Batter. Whisk everything together into a smooth batter.
Peel and grate the carrots and turn down. Mix evenly.
Bake for 30 minutes and let cool completely.
Finely grate Västerbottensost and beat the cheese with the butter with an electric whisk. Add the icing sugar,
the vanilla sugar and lemon juice. Whisk until smooth and fine. Leave in the refrigerator 15
Cut the butter into small pieces.
Pinch together flour and butter in a food processor into a crumbly mass. To then put the water and work it together quickly into a dough.
Let rest in the refrigerator 30 minutes.
Then bake for 15 minutes at 225°C.
In a thick-bottomed saucepan, mix cream, syrup and sugar. Stir occasionally until the temperature is 124°.
Add almonds and butter and spread out on a baking sheet and let cool before crushing the crunch.
Spread on the frosting on the carrot cake. Garnish with finely grated carrots, pie leaves and crushed cracker and finish by dusting cinnamon over the cake.
4 / 5. 1
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