Peel the carrots, wash them, and grate them on a fine grater.
Load the walnuts into the bowl of the combine and grind them into fine crumbs.
Add the eggs, sour cream, sugar, nut crumbs and all the spices to the carrots. Mix thoroughly.
Then add the flour sifted with baking powder to the carrot - nut mixture. Stir well. You will get a very viscous and thick dough. Give it a rest for 15 minutes.
Cover the baking dish with parchment and oil. Pour the batter in. I have a form size of 22 cm.
Bake the carrot and nut biscuit at 180 degrees for 30 minutes. Ready to check with a skewer. Remove the finished biscuit from the mold and let it cool completely.
Prepare the cream. Beat well-cooled sour cream with a fat content of at least 20% with powdered sugar until it is completely dissolved. Then add the juice and lemon zest. Stir well.
Cut the cooled biscuit lengthwise into two cakes. Align the edges, trim the fried crusts.
Assemble the cake. Cakes are very richly layered with sour cream. Cakes are very well absorbed by the cream, so do not regret it. Assemble the cake in a deep dish and almost fill it with cream. Leave about 7 tablespoons of cream for decoration. Remove the cake in the cold for impregnation for at least 3 hours. I cleaned for the night.
Put the finished soaked cake on a dish. In the remaining cream, add cocoa and pour over the cake, making the edge of the smudges. I also crushed the chocolate gingerbread into crumbs and sprinkled it on top, but this is certainly not necessary.