Carrot cake with almonds "Starry sky"

Description

When I served the pie on the table, son-in-law exclaimed, "Oh! Today we have a starry sky!" At that decided to do...

Ingredients

Butter

205 g
Sugar

1.5 cup
Chicken egg

3 piece
Milk

0.5 cup
Lemon

1 piece
Carrots

4 piece
Almonds

1 cup
Flour

1.5 cup
Leavening agent

2.5 tsp
Salt

1 tsp
Cinnamon

1.5 tsp
Nutmeg

0.5 tsp
Coconut shavings

0.5 cup
Dark chocolate

100 g
Water

1 cup
Starch

2 Tbsp

Cooking

Carrot peel and grate on a coarse grater.

Almond pour boiling water for 1 minute, then rinse with cold water and immediately cleaned from the husk. Dry in the oven until light yellow in colour, cool slightly and grind in a blender into flour.

Prepare all other products.

To prepare the dough. Put in a bowl the softened butter and mix with sugar.

Add eggs and beat.

Continuing to whisk, pour in the milk and the juice of half a lemon. Add to the dough almond

and carrots. Mix well.

In a separate bowl sift the flour with the baking powder, salt, nutmeg, cinnamon, mix well.

Gradually pour the dry mixture into the liquid mass. Thoroughly knead the dough.

Add coconut and chopped in small pieces chocolate. Mix well.

Preheat the oven to 175*C. Detachable form grease with oil, put the dough. Bake for 1 hour. 20 minutes it took me to cover the cake with foil and another 20 minutes to reduce the temperature to 160*C. And still cake on the sides and bottom too much podpeca, almost burnt.

The finished cake remove from the oven, allow to cool in the form 20 minutes, then place on the grill.

To make the sauce. Pour into a saucepan with water, add sugar, juice of half a lemon and starch. Heat, stirring, until the mixture thickens and boils. Remove from heat, stir in the butter.

Warm sauce thickly spread the top of the pie.

Decorate.

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