Description
Bright airy sponge cake combined with weightless sour cream with light sour! Go treat!
Ingredients
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Carrots
200 g
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Chicken egg
3 piece
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Sugar
175 g
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Flour
100 g
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Vanilla sugar
0.5 tsp
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Leavening agent
0.5 tsp
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Sour cream
250 g
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Sugar
150 g
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Prunes
100 g
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Lemon peel
0.5 piece
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Lemon juice
2 Tbsp
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Vanilla sugar
0.5 tsp
Cooking
Carrot three on a small grater.
Eggs, vanilla sugar and sugar, beat until light and fluffy
Add carrots and sifted flour, stir.
Pour the batter into the pan covered with baking paper. I have a form 30*23 cm. Bake in a preheated 180 degree oven for 20-25 minutes.
While the cake is baked, prepare the cream. Prune puree them in a blender.
Whisk the cream with the sugar until the sugar is dissolved. Add lemon juice and zest.
Add the prunes and stir. The cream put into the fridge.
Ready cake remove from the form.
Cut into two parts.
Completely cooled cake covered with cream. First one layer, then the second. I have laid out in a square shape and greased it. Biscuit put into the fridge. I left it overnight to be soaked. Sponge cake cut into squares or rectangles and serve.
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