To begin, I will tell you a few secrets that are found out in search of a good recipe for dough. So it turned out more sand, i.e. crumbly, but on the other hand dense enough to not crumble much and keep in shape, you need to abide by the following terms. Butter, eggs and liquid must be cold. Butter and eggs same temperature, the water or other liquid – ice. Knead the dough very quickly. It is desirable to chop the butter with the dry ingredients with two knives. If kneading in a food processor or a blender, they can heat butter and it melts a bit. The oil must remain in the dough after mixing is not melted pieces if it melted and impregnated the flour – the finished product will turn out hard. If after mixing the dry ingredients with the butter add the egg, the product will be more dense, if only the yolk is more crumbly. If after you add the egg or egg yolk, the dough is sticky, add ice water or other liquid (lemon juice, wine). If you overdo it with the flour, the product will also be hard. Also loose it can be done by adding to the dough any ground nuts (including coconut), it is possible to replace part of the flour, or add in addition to the already existing ingredients. In the latter case they shall be not more than a quarter of the weight or volume of flour. Flour (or flour + nuts) should be two times more than oil. The amount of sugar may vary, depending on the availability of the filling (if it's pie, not cookies) or, if plan a sweet filling. By the way, if you have the desire to make the product more crumbly (this can be used for cookies) – add sugar instead of powdered sugar. The darker the sugar, the denser and the less you need to add compared to conventional refined. After mixing it is necessary to remove the dough cold, roll out on the pre-form and a pinhole with a fork, but it can be done before baking, the main thing to observe the condition of the oil should melt already at the cakes in the preheated oven, but not before! And now to the recipe. Chop the nuts.

Brown sugar we make from coconut palm usually it is dark brown (if it's sugar) or a little lighter, but more dense (like paste, which I will explain later). Your sugar I have to sift through a sieve, because in it there are dense pieces of sticky sugar, or rather molasses with sugar.

Mix all ingredients for dough (except eggs and fluid). Sifted flour, sugar, chopped nuts and butter pieces.

Chopped two knives in the dust, if grind in a blender, this must be done very quickly so the oil doesn't have time to melt too much or mix with dry ingredients. Add yolk, quickly wosaam (eggs and egg yolks not whipped!) and if you want ice water. If the dough is elastic enough in your opinion, you can not add any eggs or fluid.

Spread the dough in the form and nicolem with a fork. Remove it in the fridge for an hour. Or in the freezer for 15-20 min. by the Way, better if before placing the dough in the form, too, was a cold pre-soak it in the freezer while you mix the ingredients.

And we meanwhile, prepare a filling. Grate the zest from one orange (I have more, as it was necessary for another recipe).

Now I use another sugar, also from the coconut palm, unrefined, but a clerical – it has more molasses, it is very dense, flexible like clay. I like to use it for glazes and caramelicious, as it is very thick, like thick honey, but more dense and flexible.

Soluble in about 2-3 tsp of sugar in a saucepan with a thick bottom (you can add water a little). Regular brown sugar it is necessary to take more! And let's add the diced half carrot and orange zest. Cook until absorbed sugar syrup, but not too long (so that the carrots not much has changed color).

We do the same with beets.

And with kiwi. The syrup for the kiwi I added water and immediately added the sugar to the slices of the fruit, as it is quite juicy. Cook it very long. Because we need his richness, and he quickly loses moisture.

While preparing the filling, can be removed from the refrigerator the form with the dough and put it in the oven, preheated to 180 degrees 15-20 min depending on your oven. We'll do the spices. Pinch of nutmeg (grated on a fine grater) and a quarter teaspoon of cinnamon for beets. You can use already ground spices, but I love to Tinker with them myself and inhale their aromas. By the way, herbs I picked to taste. And on the table a combination of fruits and vegetables with specific spices (if interested, I'll post this sign). You can add your favorite spices to taste and personal preference – I sometimes do on the system, sometimes on its own – but then, most importantly, not to risk and to use familiar spices, the taste and aroma of which you are aware.

Nut, cardamom and cloves for four carrots.

Starlet anise for the kiwi.

Now for the souffle. Beat the yolk until white foam, add the curd, one tbsp flour and beat again. Divide the resulting mass into three parts. Our toppings - beets, carrots and kiwi, are ready. The same individually, their blend, adding the crushed spices.

To the carrots you can also add a quarter teaspoon of turmeric for a more vibrant orange color (optional). Turmeric can substitute for saffron, though more often do the opposite due to its high cost :)

The kiwi add pounded in a mortar the mint leaves.

Then mix accordingly, three toppings, three parts of the cheese mass. Then whip the two proteins to dense foam (I to facilitate this work, use tartaric acid or cream of tar tar) and stir in 1/3 of protein mass in each filling. Spread the filling on the cake in random order. And place into the oven, now for a longer time. About 35-40 minutes At 170 degrees.

After baking to cool cake!

Then you can cut into pieces.

Bon appetit !