{"id":4435,"date":"2020-06-07T21:04:49","date_gmt":"2020-06-07T19:04:49","guid":{"rendered":"https:\/\/www.loliferrer.com\/pastel-de-carrot-cake-con-aceite-de-oliva-elegance-barcelona-y-flor-de-sal-del-mediterraneo-loli-ferrer\/"},"modified":"2020-06-10T09:27:59","modified_gmt":"2020-06-10T07:27:59","slug":"pastel-de-carrot-cake-con-aceite-de-oliva-elegance-barcelona-y-flor-de-sal-del-mediterraneo-loli-ferrer","status":"publish","type":"post","link":"https:\/\/www.loliferrer.com\/ca\/pastel-de-carrot-cake-con-aceite-de-oliva-elegance-barcelona-y-flor-de-sal-del-mediterraneo-loli-ferrer\/","title":{"rendered":"PAST\u00cdS DE CARROT CAKE AMB OLI D’OLIVA ELEGANCE BARCELONA I FLOR DE SAL DEL MEDITERRANI"},"content":{"rendered":"

PAST\u00cdS DE CARROT CAKE AMB OLI D’OLIVA ELEGANCE BARCELONA I FLOR DE SAL DEL MEDITERRANI<\/strong><\/h2>\n

En aquest post us presentem una recepta de past\u00eds Carrot Cake saludable, s\u00f3n moltes les receptes que he provat d’aquest delici\u00f3s past\u00eds, per\u00f2 aquesta \u00e9s realment espectacular.<\/p>\n

Intentant sempre utilitzar ingredients saludables com les farines integrals, la panela i un bon oli d’oliva verge extra com Elegance Barcelona By L\u2019Oli Ferrer<\/a>.<\/p>\n

En aquesta ocasi\u00f3 us presento la recepta amb un frosting de mascarpone i iogurt, ja que era una recepta de past\u00eds d’aniversari<\/strong>, per\u00f2 si ho voleu fer com a past\u00eds per a esmorzar, sense cap mena de cobertura us quedar\u00e0 igualment delici\u00f3s.<\/p>\n

Com he comentat en algun altre post, sempre considerava que perqu\u00e8 un past\u00eds estigu\u00e9s m\u00e9s esponj\u00f3s, s’havia de fer el mateix dia, per\u00f2 en aquest cas i a ser un past\u00eds amb la textura bastant humida per la pastanaga, us recomano comen\u00e7ar el dia d’abans a la celebraci\u00f3. El primer dia fer el bescuit, una vegada fred posar-lo a reposar en la nevera embolicat amb paper film perqu\u00e8 no agafi sabors de la nevera, el segon dia tallar-lo i emplenar-lo diverses hores abans, aix\u00ed el past\u00eds s’humitejar\u00e0 i agafar\u00e0 m\u00e9s el gust dels ingredients del farcit.<\/p>\n

Ingredients del bescuit<\/strong><\/h3>\n

200 ml d’Oli d’oliva verge extra Elegance by L\u2019Oli Ferrer<\/a><\/p>\n

250 gr. de Sucre moreno o panela (jo he posat panela)<\/p>\n

180 gr de Farina d’espelta o integral tamisada<\/p>\n

70 gr. de Farina d’ametlla<\/p>\n

400 gr. de Pastanagues<\/p>\n

4 Ous L<\/p>\n

2 Culleradeta de bicarbonat s\u00f2dic<\/p>\n

1 1\/2 Culleradeta de canyella (opcional)<\/p>\n

1 Culleradeta de nou moscada (opcional)<\/p>\n

3 Culleradetes de llevat<\/p>\n

1 Polsim de Flor de Sal del Mediterrani L\u2019Oli Ferrer<\/a><\/p>\n

1 Ratlladura de mitja taronja<\/p>\n

<\/h3>\n

Ingredients del Frosting i del farciment<\/strong><\/h3>\n

Frosting saludable<\/strong><\/p>\n

200 gr. de mascarpone<\/p>\n

125 gr. iogurt grec<\/p>\n

2 culleradetes de mel<\/p>\n

Culleradeta d’extracte de vainilla<\/p>\n

Ratlladura de mitja taronja<\/p>\n

Decoraci\u00f3<\/strong><\/h3>\n

150 gr. Xocolata negra 70% de cacau<\/p>\n

Nous<\/p>\n

 <\/p>\n

\"\"<\/p>\n

<\/h3>\n

Preparaci\u00f3 del bescuit<\/strong><\/h3>\n

Facilita l’elaboraci\u00f3 preparar i pesar tots els ingredients pr\u00e8viament, ratllarem les pastanagues i la ratlladura de \u00bd taronja, sempre anant amb compte de no ratllar la part blanca de la taronja perqu\u00e8 no amargui el past\u00eds.<\/p>\n

Preescalfem el forn a 180 gr. i passem mantega en un motlle de 20 cm o en 2 motlles baixos de 20 cm, tamb\u00e9 recomanem posar paper d’enfornar perqu\u00e8 pugui desmotllar-se facilitat.<\/p>\n

Tamisem la farina i barregem amb el bicarbonat s\u00f2dic, el llevat, la Flor de Sal del Mediterrani L\u2019Oli Ferrer, la canyella i la nou moscada i reservem.<\/p>\n

En el recipient que utilitzarem, ja sigui el robot, amassadora o bol, batem els ous fins que dobleguin la grand\u00e0ria i blanquegin, afegim el sucre i batem durant 5 minuts, quan tot estigui ben barrejat, incorporem l’oli d’oliva verge extra Elegance by L\u2019Oli Ferrer, l’extracte de vainilla i continuem batent.<\/p>\n

Afegim les pastanagues ratllades, pr\u00e8viament eliminarem l’exc\u00e9s de l\u00edquid que contenen col\u00b7locant-les en un drap i escorrent, si no aportarien massa l\u00edquid a la massa, incorporem juntament amb la ratlladura de la taronja.<\/p>\n

Quan tot estigui ben integrat afegim a poc a poc la barreja de la farina, el bicarbonat s\u00f2dic, el llevat, la Flor de Sal del Mediterrani L\u2019Oli Ferrer, la canyella i la nou moscada, fins que la barreja estigui ben homog\u00e8nia. La canyella i la nou moscada \u00e9s opcional depenent del gust desitjat, tamb\u00e9 es pot afegir el suc de mitja taronja si voleu aportar-li un gust m\u00e9s c\u00edtric.<\/p>\n

Col\u00b7loquem la mescla en el motlle, si \u00e9s alt estar\u00e0 en el forn aproximadament 60 minuts a 170\u00ba i si el motlle \u00e9s baix, al cap de 45 minuts verificar si ja est\u00e0 punxant en el centre del past\u00eds. Si hem dividit la massa en 2 motlles molt baixos, el temps ser\u00e0 de 30-35 minuts aproximadament.<\/p>\n

Deixem refredar dins del motlle durant uns 15 minuts i despr\u00e9s passem a desmotllar i refredar sobre una reixeta. Recomanem tallar el past\u00eds quan estigui fred amb una lira de pastisseria.<\/p>\n

<\/h3>\n

Preparaci\u00f3 del Frosting i farciment<\/strong><\/h3>\n

Hi ha moltes opcions de Frosting de carrot cake, per\u00f2 per als quals busquen receptes m\u00e9s saludables, aquest \u00e9s ideal, a m\u00e9s de f\u00e0cil, \u00e9s m\u00e9s suau i menys dol\u00e7.<\/p>\n

Barregem el mascarpone, a temperatura ambient, amb el iogurt grec, la ratlladura de taronja i una mica d’extracte de vainilla i la mel.<\/p>\n

Pels que els agradi m\u00e9s dol\u00e7 podeu posar sucre glass en lloc de mel segons la dol\u00e7or desitjada.<\/p>\n

Posem la mescla del frosting en la nevera i la deixem reposar durant unes hores perqu\u00e8 estigui m\u00e9s compacta.<\/p>\n

L’endem\u00e0 emplenem el past\u00eds amb la mescla, i passem a decorar-lo, aqu\u00ed deixar fluir la vostra imaginaci\u00f3. En aquesta ocasi\u00f3 vaig posar unes nous i unes filigranes de xocolata. Amb un proc\u00e9s molt senzill, obtindr\u00e0s un resultat espectacular i qualssevol postre que adorneu semblar\u00e0 molt m\u00e9s professional i bonic.<\/p>\n

.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Preparaci\u00f3 de les filigranes de xocolata<\/strong><\/h3>\n

Pr\u00e8viament haurem de col\u00b7locar una safata o plat embolicat amb film transparent en el congelador durant algunes hores, treure’l en el moment just en el qual anem a fer la filigrana. En aquesta ocasi\u00f3 he triat una xocolata del 70% de cacau, per a treballar b\u00e9 la xocolata \u00e9s ideal tenir un term\u00f2metre, si no tenim ens haurem de guiar per la vista.<\/p>\n

Pels que tenen term\u00f2metre la temperatura \u00e9s d’uns 55\u00b0 aproximadament.<\/p>\n

Removem durant uns minuts la xocolata, aconseguint que quedi brillant, retirem perqu\u00e8 baixi la temperatura i es vagi temperant, fins a obtenir els 29-30\u00b0 .<\/p>\n

Col\u00b7loquem la barreja en una m\u00e0niga pastissera, o en una bossa de congelaci\u00f3, tallem una punta molt fina i sobre la safata ben freda podeu deixar volar la vostra creativitat i donar-li el vostre toc personal i si no us agrada el resultat, es pot arreglar f\u00e0cilment posant a fondre la xocolata de nou i volta a comen\u00e7ar\u2026.<\/p>\n

Origen de la Carrot Cake<\/strong><\/h3>\n

L’origen de la Carrot Cake ens remunta a l’Edat mitjana, una \u00e8poca on els edulcorants eren cars i dif\u00edcils d’aconseguir s’usava com a substitut les verdures dolces com la pastanaga, la carabassa i la remolatxa. Quedava en mans dels convents i de les fam\u00edlies m\u00e9s adinerades la possibilitat d’usar sucre o mel.<\/p>\n

Per\u00f2 \u00e9s a Regne Unit on la carrot cake gana la seva popularitat, un past\u00eds que va sorgir durant la Segona Guerra mundial a causa del racionament i que posteriorment els emigrants anglesos van portar als Estats Units, on s’ha convertit en un dels pastissos m\u00e9s famosos, sent el dia 3 de febrer el \u201cCarrot Cake National Day\u201d.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Un past\u00eds que ser\u00e0 la del\u00edcia per a tots de la casa!!<\/p>\n","protected":false},"excerpt":{"rendered":"

PAST\u00cdS DE CARROT CAKE AMB OLI D’OLIVA ELEGANCE BARCELONA I FLOR DE SAL DEL MEDITERRANI En aquest post us presentem una recepta de past\u00eds Carrot Cake saludable, s\u00f3n moltes les receptes que he provat d’aquest delici\u00f3s past\u00eds, per\u00f2 aquesta \u00e9s realment espectacular. Intentant sempre utilitzar ingredients saludables com les farines integrals, la panela i un […]\n","protected":false},"author":4,"featured_media":4426,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,188],"tags":[],"class_list":["post-4435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca","category-receptes"],"yoast_head":"\nPAST\u00cdS DE CARROT CAKE AMB OLI D'OLIVA ELEGANCE BARCELONA I FLOR DE SAL DEL MEDITERRANI - L'Oli Ferrer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.loliferrer.com\/ca\/pastel-de-carrot-cake-con-aceite-de-oliva-elegance-barcelona-y-flor-de-sal-del-mediterraneo-loli-ferrer\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PAST\u00cdS DE CARROT CAKE AMB OLI D'OLIVA ELEGANCE BARCELONA I FLOR DE SAL DEL MEDITERRANI - L'Oli Ferrer\" \/>\n<meta property=\"og:description\" content=\"PAST\u00cdS DE CARROT CAKE AMB OLI D’OLIVA ELEGANCE BARCELONA I FLOR DE SAL DEL MEDITERRANI En aquest post us presentem una recepta de past\u00eds Carrot Cake saludable, s\u00f3n moltes les receptes que he provat d’aquest delici\u00f3s past\u00eds, per\u00f2 aquesta \u00e9s realment espectacular. 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