Description
Very tasty cheese... or cake... as someone comfortable))Gentle, sweet.. carrot cake combined with cream cheese-just yummy!!! Actually, originally it was planned carrot cake. I decided to try what this popular carrot cake) But it turned out that the cakes were so small and delicate, that just exploded into pieces. That was about this cute, delicious cobbler!
Ingredients
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Chicken egg
3 piece
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Flour
1.5 cup
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Sugar
1 cup
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Leavening agent
1 tsp
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Sunflower oil
0.25 cup
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Carrots
4 piece
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Cinnamon
1 tsp
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Cheese
200 g
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Sour cream
200 g
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Walnuts
0.5 cup
Cooking
Separate the whites from the yolks. Beat the whites with the half Cup of sugar until peak.
Whip the egg yolks with the remaining sugar until whitening.
Carrots grate on a fine grater.
To the carrots add the sunflower oil, baking powder, cinnamon and flour and mix everything.
Last add the whites and gently mix everything.
Pour the batter into the pan, bake in preheated oven at 180*. 30 minutes. Until dry skewers.
The finished cake leave to cool, cut into thin slices.
Nuts fry in a skillet, mash these not very finely.
In cheese and add sour cream, two sugars. Here I added a couple tablespoons of pear syrup to dilute the density (as in the list of this ingredient was not, I note here). Mix well.
The form lay a film, put the bottom pieces of sponge cake.
On top put the cheese cream and sprinkle with nuts.
To do the same with all layers until the end of the form. Close the ends of the film and put in the fridge for a couple of hours.
Decorate as desired! I just poured the glaze of cocoa. So that was a tasty pot de creme)Light, delicate... delicious) Bon appetit!
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