Description
Very unusual, bright, juicy, delicious cake. The combination of the sweet cakes and butter cream with a hint of lemon. It's worth a try!
Ingredients
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Carrots
1 cup
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Sugar
200 g
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Flour pancake
350 g
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Sour cream
450 g
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Sugar
200 g
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Lemon
1 piece
Cooking
Carrots wash, peel, grate on a fine grater.
Combine the carrots with the sugar and stir. Wait a minute, that carrots gave the juice.
Add flour, knead the dough. It will be like a paste, thick.
On the baking paper on the reverse side with a pencil to draw I need the diameter. In this case, 24cm, the dough I had enough for 2 layers, I only did 4. With a spoon distribute the dough along the contour.
Bake in a preheated 180 degree oven for 15 minutes or until dry toothpick))) in my case.
Cream lemon wash, dry, peel, three on a small grater, lemon press out the juice, skip it through a sieve, so the juice was clean.
Whisk sour cream with sugar, add the zest and lemon juice. The cream turns watery, next time I will add a thickener for cream.
The cake collected in a form that is well soaked and left overnight in the fridge.
Here's a naked cake turned out. By the way bake it for my husband for 30 years!!!😀
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