Last week, MasterChef was the subject of controversy after the abandonment of the contestant Tamara and the reaction of Jordi Cruz, labeled by the public as inappropriate. Faced with the wave of criticism, RTVE issued a statement apologizing for the broadcast of the program and removed it from its platform.
To definitively settle the controversy, both the chef and the former contestant appeared together on Instagram explaining that there is no bad relationship between them. Tamara denied having abandoned her because of mental problems, but because there were “things she didn’t like.” For his part, Jordi Cruz admitted having “messed up,” but stressed that “we are doing TV.”
In their appearance together, they broadcast a live video where they made Carrot Cake 2.0. Although Jordi Cruz had already shared his carrot cake recipe on social media some time ago, this time it is an “evolved” version: “the cake is similar, I have made a much healthier and richer version, and I What is very different is the cream that finishes it,” explains the cook.
For his carrot cake, the chef explains that the key flavorings are clove, vanilla, cinnamon and nutmeg. The preparation of the cake consists of mixing 250 grams of carrot to which he adds mct, “a part of coconut oil, a fat that the body understands as energy that does not make you fat,” explains Cruz. Failing that, you can resort directly to coconut oil or sunflower oil.
At the same time, whip the eggs together with a pinch of salt, to help the eggs whip and give the cake a salty touch. In a robot, he adds coconut blossom sugar, “because its glycemic index is 30% compared to sucrose,” adds the cloves and pulverizes them with the blade. Then, add this sifted mixture to the eggs while they are whipping.
When the carrots have acquired a puree texture, add the eggs lightly beaten with sugar, cloves and a pinch of salt. Then add the sifted dry ingredients in two batches, mixing so that they are evenly integrated without lumps. Then he pours it into a mold greased with non-stick spray and bakes it in a ventilated oven at 180º.
As for the filling, reduce 700 milliliters of carrot smoothie by half on the heat, “so that the cake has color and carrot flavor without coloring.” Later, he adds liquid glucose instead of sugar, although he explains that it can be replaced with the same amount of sugar or honey. Later add natural vanilla seeds to the carrot and mct smoothie while it boils.
Separately, dilute the gelatin in water and ice for five minutes. Then put the white chocolate, carrot smoothie, cream, cream cheese, and drained gelatin into a blender to eliminate excess water and mix everything so that it is integrated.
Once everything is mixed, put it in a container and refrigerate it in the refrigerator for a few hours. He then assembles the cream in a butterfly robot. Finally, cut the cake in half, fill it with the cream and then use a pastry bag to add the cream to the top of the cake.
