Carrot Cake with Sour Cream Custard Recipe
Extremely delicious, moist and juicy pie! If you don’t say that this is a carrot cake, no one will guess, carrots are almost not felt in it. It goes well with sour cream custard, just melts in your mouth. Try to cook, it’s very tasty!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Dough:
Cream:
Instructions
  1. Take 3 eggs, add a pinch of salt and beat for three minutes so that the eggs increase in volume. Then add sugar and vanilla sugar and whisk for 7 minutes until the sugar is dissolved to the maximum. Pour in sunflower and melted butter, orange zest and grated carrots. If the carrots give a lot of juice, squeeze. Add spices, of which I added only cinnamon, look at your taste. Add the sifted flour and baking powder and mix well until smooth.
  2. I baked in a mold with a diameter of 24 cm, covered the bottom with parchment and oiled. Pour out half of the dough and bake in a preheated 200 degree oven for 20-25 minutes, check the readiness with a wooden stick. Add cocoa to the second half, mix well and bake in the same way.
  3. Prepare the cream: Put sour cream of 20% fat content in a refractory mold, add sugar, egg, vanilla sugar and flour. Mix well, put in a water bath and cook, stirring, until thickened. It took me 15 minutes from the moment of boiling. Cover with cling film to prevent a crust from forming, and allow to cool completely. Then beat the butter at room temperature with a mixer and add it to the cream.
  4. I cut the cakes a little in diameter and cut them in half. Lubricate the cakes with cream, alternating light and brown. I sprinkled crumbs from the scraps on top and decorated with slices of orange. The cake will get completely soaked, let it brew for 1-2 hours in the refrigerator and you can drink tea. Enjoy your meal!
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