I missed the first week, where they learned how to make pound cake. That would've been good to
learn, since I don't really know the difference between pound cake and butter cake, but oh well, at least I have a new recipe to try.
This week was carrot cake. It was interesting to learn how to make it in a new way. I've always made carrot cake using butter and/or oil and adding pineapple for moistness but this recipe didn't call for either. This recipe called for heating eggs and sugar over a water bath, then whipping them to soft peaks. Then gently folding in the grated carrots and flour by hand. We had to be very careful not to over mix, since it is really easy to lose volume at this point. The icing was a cream cheese icing made with quark folded into whipped cream. I'd never heard of quark before, but apparently it's a pure form of cheese, unlike the usual cream cheese we buy from the grocery store. We had to beat the quark until it was smooth before folding in the cream and this took quite a while. We had to be really patient with it to make sure we got a creamy smooth icing, free from any quark lumps.
To decorate, I tinted marzipan orange, then rolled it by hand to look like mini carrots. Using the dull side of a knife, I made lines on the marzipan to make it look more real, then piped green piping gel on the tips. :)
Using an icing comb, I made ridges on the side of the cake and then added a small almond border to the bottom.The end result was quite tasty and light for a carrot cake. I will definitely use this recipe again.
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