Carrot sponge cake. Raisins, nuts and spices. This is delicious.
For the biscuit:
3 eggs
Sugar 180 grams
A pinch of salt.
Unscented vegetable oil 120 grams
Carrots 220 grams (grate on a fine grater)
Flour 280 grams
Baking powder 15 grams
Zest of one orange
Cinnamon 1 teaspoon
Nutmeg 0.5 teaspoon
Nuts (any) 100 grams
Raisins (wash and dry) 100 grams
For cream:
250 grams Philadelphia cheese
200 ml refrigerated cream 35 percent fat.
Sugar 150-180 grams.
Vanilla sugar 10 grams.
Recipe :
Eggs at room temperature, sugar and salt. Beat.
Add nutmeg, cinnamon, vegetable oil, flour, baking powder.
Stir well.
Finely chop the nuts.
Add nuts and raisins to the dough.
Stir well.
Grate the zest of one orange.
Grate the carrots on a fine grater.
Add zest and carrots to the dough.
Stir well.
Grease baking dishes with vegetable oil.
Divide the dough into molds.
Bake for 30-40 minutes at 400 F (200 C)
Cool the cakes.
Prepare the cream: Cheese, vanilla sugar, stir sugar.
Add chilled cream.
Beat well for 2-3 minutes.
Cut the cooled cakes into slices.
Grease the cakes with cream.
Make crumbs from the scraps.
Decorate the sides of the cake with crumbs.
Decorate the cake as you wish.
Let soak for 2-3 hours.
I really wanted to try it and I couldn’t resist and ate a piece.
I hope you enjoy the recipe.
Please your family and friends.
Bon appetit.
Cook with pleasure.
16 сен 2024
