Description
I've never used parsnips for baking cakes, so the recipe got me interested. The cake turned out delicious: cinnamon and bright lemon flavor, walnuts, moderately humid. It was a perfect complement to the sour cream.
Ingredients
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Butter
175 g
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Sugar
100 g
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Jam
110 g
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Chicken egg
3 piece
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Flour
250 g
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Leavening agent
2 tsp
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Seasoning
2 tsp
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Pasternak
250 g
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Apple
1 piece
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Walnuts
50 g
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Sour cream
300 g
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Powdered sugar
5 Tbsp
Cooking
Melt the butter, jam and sugar in a saucepan over medium heat. Then the mixture is a little cool and drive in 3 eggs.
Sift in flour, baking powder and mix well.
Add seasoning blend (I took the finished seasoning in an Apple pie -cinnamon, cloves, ginger, and lemon peel), grated parsnip, Apple and walnuts.
Mix well.
Half of the dough spread in a greased form and send in preheated to 180 degrees oven for 20 minutes. Similarly bake the second cake. I have a form in diameter 24 see
For the cream mix the sour cream, icing sugar and lemon jam. Thickly spread the bottom cake.
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