Cook Time | 60 minutes |
Servings |
Ingredients
Dough:
- 3 pieces Chicken eggs
- 180 gram Sugar
- 1 pack Vanilla sugar
- 200 gram Carrot
- 1 piece Orange zest
- 70 milliliters Sunflower oil
- 100 gram Butter
- 180 gram Flour
- 2 teaspoons Baking powder
- 1 pinch Salt
- 2 teaspoons Cocoa powder
- Cinnamon
- Nutmeg (ground)
- Cloves
Cream:
- 300 gram Sour cream
- 1 piece Chicken egg
- 2 tablespoons Flour wheat / Flour
- 1 pack Vanilla sugar
- 120 gram Sugar
- 150 gram Butter
Ingredients
Dough:
Cream:
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Instructions
- Take 3 eggs, add a pinch of salt and beat for three minutes to increase the eggs in volume. Then add sugar and vanilla sugar and beat for 7 minutes until the maximum dissolution of sugar. Pour in sunflower and melted butter, orange zest and grated carrots. If the carrots will give a lot of juice press. Add spices, of these I added only cinnamon, you look to your taste. Pour the sifted flour and baking powder and mix well until smooth.
- Prepare the cream: In a refractory dish spread sour cream 20 % fat, add sugar, egg, vanilla sugar and flour. Mix well and put on a water bath and cook, stirring until thick. It took me 15 minutes from the moment of boiling. Cover with cling film in contact, so as not to form a crust and allow to cool completely. Then beat with a mixer oil at room temperature and add to the cream.
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