Description
Incredible delicious cake. Bird cherry flour gives a nut-flavored taste, which makes it even more delicious carrot cake with cheese butter cream.
Ingredients
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Carrots
400 ml
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Sugar
300 g
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Chicken egg
4 piece
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Vanilla sugar
10 g
-
Leavening agent
15 g
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Butter
250 g
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Flour
400 g
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Bird cherry flour
80 g
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Mint syrup
8 Tbsp
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Cheese curd
400 g
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Cream
300 g
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Powdered sugar
80 g
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The food dye
1 Tbsp
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Cream
150 ml
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The food dye
Cooking
Beat eggs with sugar white
Add grated carrots, melted and cooled butter and...
Both types of flour with the baking powder and vanilla sugar
Mix everything, put into a form. Bake in a preheated to 180 C for 40-45 minutes. Cool and cut into 2-3 parts. ( I divided the dough into 2 parts, and then one of the cakes was cut into 2 parts)
All the cakes soak up the syrup. If You have no syrup, you can prepare: 100 grams of sugar, pour 50 ml of water and boil for 5-10 minutes, you can still add 50 ml of cognac.
While we chill in the cakes, prepare the cream: cottage cheese mixed with powdered sugar
Whip the cream and mix with cheese mass. Also optionally, the cream paint with food coloring or carrot juice.
First soaked sponge cake put on the dish, brush with cream. Put the second cake (well, with the third also, if there is one).
Coat the cake with cream. Garnish with whipped cream or as Your fantasy wish.
Pleasant sweet appetite
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