Description
The sponge cake with the addition of grated carrots and almond milk! Carrots is not felt. Drizzled on top of fruit jelly and decorated with slices of strawberries. This recipe was posted by a user Mouse-Katyusha in 2008 and is illustrated with me in the framework of "Coloring"
Ingredients
-
Carrots
300 g
-
Chicken egg
5 piece
-
Sugar
230 g
-
Flour
200 g
-
Flour almond
150 g
-
Lemon
0.5 piece
-
Leavening agent
2 tsp
-
Strawberry
500 g
-
Cream
150 g
-
Juice
250 g
-
Jelly
1 pack
Cooking
Carrots grate. Grate the zest from the lemon and squeeze the juice.
If You don't have almond flour - not a problem, you can grate the almonds on a small grater.
Separate the whites from the yolks.
RUB the yolks with 100 g sugar. Beat the whites with 100 g sugar until soft peaks form. Into the yolk mixture add the grated carrots, almond flour, zest and lemon juice, the flour with the baking powder. Mix thoroughly until a homogeneous mass. Gradually add the beaten egg whites, mix gently with a spoon from top to bottom.
Pour the batter into the form, covered with an oiled parchment. Bake in a preheated 180 degrees oven until dry matches. Approximately 20-30 minutes.
Ready biscuit cool. Remove from the mold.
Cut the sponge cake into rectangles 4x7 see Fluff them with the whipped cream (you can add sugar to taste). Connect them in pairs in cakes.
Prepare the jelly for grape juice. I got ready to fill the cakes ", Etc. Otker". Follow the instructions - mix contents of pack with a couple of spoons of sugar, add 250 g grape or other light juice, heat over medium heat, stirring constantly, to boiling. Pour on top of cakes.
Cakes ready to decorate with slices of strawberries and whipped cream.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.