Description
This cake will love even those who hates carrot, and it is not only delicious, but also easy: there are only 40 g of flour. To make this work, and the cake is cooked, squeeze the grated carrot before adding it to the dough.
Ingredients
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Sour cream
200 g
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Sugar
100 g
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Carrots
200 g
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Hazelnuts
100 g
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Lemon
1 piece
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Lime
0.5 piece
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Chicken egg
2 piece
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Honey
4 Tbsp
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Flour
40 g
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Leavening agent
1 tsp
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Cinnamon
1 pinch
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Vanilla pod
0.5 piece
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Vegetable oil
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Powdered sugar
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Salt
Cooking
Required products
Grate on fine grater carrots, with a knife or in a mortar grind the nuts fine grater erase the zest from the lemon and lime, squeeze the juice from them.
Separate the yolks from the whites, mash the yolks with honey, add nuts, carrots, zest and citrus juice, leaving 1/2 tsp lemon juice to proteins, stir. Adding the sifted flour, baking powder and cinnamon., knead the dough.
Proteins whisk with 1 tablespoon of sugar, a pinch of salt and remaining lemon juice until stiff peaks. Gradually add them to the batter, stirring gently from top to bottom.
Grease the bottom of a round detachable shape with a diameter of 20-22 cm with vegetable oil, lay out and flatten the dough. Bake in a preheated 160 degree oven for 40 min.
Sour cream product whisk with the remaining sugar and vanilla seeds until persistent peaks.
Remove the pan from the oven. Let the crust cool, then with a sharp knife swipe along the side forms, remove it and cut the cake in half. Half sour cream grease one cake, cover with second. The remaining half of the cream put in a piping bag and decorate top of cake (or use a spoon). On top sprinkle it with powdered sugar.
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