Preparatory work: 1. For decoration chop on a grater (for carrots in Korean) some carrots and boil them in sugar syrup. 2. For citrus layer to cook carrot jam from 1 grated on a fine grater carrots 100ml. water (jam may be a liquid depending on the amount of sugar) 3. Cook jam from one orange (was milled in a blender and cook like a regular jam) 4. Dissolve the gelatin according to the instructions 5. Run the mixer for whipping the eggs with 100g sugar

Cooking cake In grated on a fine grater and well wrung carrots to add - 3st. L. citrus jam, vegetable oil TM Oleina - cream Permeate

Mix the dry ingredients (flour, bran, baking powder, salt, nutmeg), Add in carrot mixture, mix well.

Whipped with a mixer eggs with sugar (until fluffy) gently stir in the dough. Spread into a greased baking dish (I use silicone parchment to him, nothing sticks).

Diameter on request, use 30cm. form the cake turns out fine. Bake until the blush in a preheated 160-180gr. the oven

For the cream beat cheese with cream and vanilla sugar (for flavor only, you can use vanilla extract) in a blender until smooth. And you can omit shadowsilencer, but I recommend to save half of the cream for the top layer and cook carrot-citrus layer.

The remaining mass to enter ostyvshy gelatin, carrot jam, a spoon of citrus, cinnamon, tablespoon of bran, sugar rushy. Beat in a blender. And, if possible, leave in the cold until firm (~hour, should get viscous mass)

Cut the cake in half diagonally, one half pour the carrot-citrus cream to Cover the second half

Cover cheese-vanilla cream and decorate with carrot lapchick and citrus jam.