Description
The basis for this cake by and large consists of carrots, but you'd never guess the almond flavor is felt, but not dominant, cinnamon well it sets off, the cake is not too sweet, has described the recipe Irina Vaynerman than me and was intrigued. Thanks Ira for the recipe.
Ingredients
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Chicken egg
3 piece
-
Honey
250 g
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Almonds
-
Liqueur
1 Tbsp
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Carrots
150 g
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Lemon peel
2 tsp
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Cinnamon
0.5 tsp
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Buckwheat flour
30 g
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Leavening agent
0.125 tsp
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Yolk egg
3 piece
-
Vanilla sugar
1 pack
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Cream cheese
500 g
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Lemon juice
4 Tbsp
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Sour cream
250 g
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Gelatin
10 g
Cooking
Carrots grate on a fine grater
almonds grind
Beat with a mixer the yolks with the honey until foamy mass.
Add the almonds, zest, liqueur and cinnamon.
Instead of the buckwheat flour used children's mixture with buckwheat flour
The flour, whisk to mix with the baking powder, add the carrots, stir a lot
Beat the whites until light peaks, add to the mixture.
Carefully (spatula or wooden spoon) stir that all components have been connected. Form (approximately 26 cm) grease with butter and sprinkle with ground almonds, fill with dough and gently flatten it.
Bake in preheated to 160*C oven, on the middle level, for 60 minutes. Remove from the oven and let stand in the form for 10 minutes, then remove from the mold.
Filling: dissolve Gelatin with boiling water (~50 ml) and allow to cool.
Beat the yolks until frothy mass
With honey and vanilla sugar,
Add cheese and lemon juice. Beat
Add sour cream,
Pour gelatin
Baked Foundation to put on a serving dish and put a side from the split form. Fill the cheese filling and put into the refrigerator at least 2 hours. Decorate.
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