Carrot-orange cake with almonds

Description

Not too simple cake, have to Tinker, but the result will surprise you. Doing it to please my daughter. The result pleased her daughter and son-in-law, and all other family members. Son-in-law thought that the inside of the cake peel, and there were carrots. He did not guess. And no one guessed. I chose the heading "sponge cake", but it's not quite a sponge cake in the classic sense, just the closest category. Taste does not have a "carrot" because carrot is available, but almost no sense. If you do not know then you do not understand. And last: unlike fry cooks, I don't recommend using for this recipe the brown sugar. Here it is inappropriate.

Ingredients

Carrots

300 g
Lemon

1 piece
Orange

2 piece
Chicken egg

6 piece
Sugar

280 g
Flour

200 g
Almonds

150 g
Leavening agent

2 tsp
Jelly

1 pack
Cream

200 ml
Potato starch

1 tsp
Curd

1 piece

Cooking

First of all the almonds in boiling water for a few minutes, then rinse with cold water and clean away Saluki. Dry on a dry pan and grind in a blender or skip through Mincer. Carrot peel and grate on the fine grater.

With half of the lemon erase zest, and the second half of a finely cut. Carefully squeeze the juice.

To separate whites from yolks 5 eggs.

RUB the yolks with 100 g sugar until white. Add the juice and grated zest.

Stirring constantly, portions add the carrots.

Mix almonds with flour and baking powder,

to enter in the carrot mass.

Vzbit proteins in the lush foam.

First add about 1/3-1/4 of protein and mix well. Then add the remaining whites and gently stir movements from top to bottom.

Immediately put the dough in a greased detachable form 26 cm in diameter (sorry, I forgot to take a picture of this step). Form I had a 24 cm part of the test did not fit, and I baked a small cake. The dough to flatten. Bake for about 45 minutes at 180*. After 25 minutes, my temperature had to be reduced, the cake started to burn. Ready cake remove from the oven, cool slightly and spread on bars. To cool completely. Cut into 2 layers.

Layer: with one orange finely cut citron, add the finely cut peel of a lemon, pour 300 ml of water and boil for 3-4 minutes. Add sugar to taste, strain, cool. In the broth, stir in the flour and starch. Put on the fire. All the time easy whisking, pour in 1 beaten egg. Heat, stirring, until the mixture thickens. Cool.

Of the peeled orange to squeeze the juice slightly watered-down cakes.

Spread the bottom cake orange layer, put top cake and also lubricate the gap.

The second of orange to cut the peel and cut into rings.

To put the rings on the cake.

Cream. Cheese mash well. Cream vzbit with sugar in a stable foam (you can add a little thickener or starch). Gently stir in the cream cheese.

Put the cream in a pastry bag and squeeze on a cake in the shape of little stars, filling all the space around the oranges.

Sides of cake to grease remnants of cream and sprinkle almond flakes or biscuit crumbs.

To prepare jelly from half of the bag of "Jelly cake" (you can even quarter them, you will need quite a bit). Carefully with a teaspoon to cover the slices of orange. You can do without it, if the cake will not stand long. Otherwise, orange may sovetnitsa and dry. And oranges look beautiful when covered in jelly. Shine.

The cake turned out incredibly flavorful and delicious, very tender.

And here is a cupcake I got from the remaining dough.

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