Ingredients
Shortcake:
- 20 gram Carrot
- 2 pieces Chicken eggs
- 200 gram Sugar
- 2 tablespoons Sour cream
- 150 gram Flour wheat / Flour
- 12 gram Baking powder
- 250 gram Walnuts
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- 0,5 teaspoon Nutmeg
- 0,5 teaspoon Cardamom
- 1 pinch Salt
Cream:
- 500 gram Sour cream
- 80 gram Sugar powder
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 teaspoon Cocoa powder
Instructions
- Peel the carrots, wash them and grate them on a fine grater.
- Put the walnuts in the bowl of the combine and grind them into fine crumbs.
- Add eggs, sour cream, sugar, nut crumbs and all spices to the carrots. Mix thoroughly.
- Then add the flour sifted with baking powder to the carrot-nut mixture. Mix well. You will get a very viscous and thick dough. Let him rest for 15 minutes.
- Cover the baking dish with parchment and grease with oil. Pour in the dough. I have a form size of 22 cm.
- Bake the carrot-nut sponge cake at 180 degrees for 30 minutes. We check the readiness 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 completely dissolves. Then add the juice and lemon zest. Mix well.
- Cut the cooled biscuit lengthwise into two cakes. Align the edges, trim the fried cakes.
- Assemble the cake. The cakes are very richly layered with sour cream. The cakes are very well absorbed by the cream, so you won't regret it. Put the cake in a deep mold and almost completely fill it with cream. Leave about 7 tablespoons of cream for decoration. Remove the pie in the cold for impregnation for at least 3 hours. I was cleaning for the night.
- Put the finished soaked cake on a platter. Add cocoa to the remaining cream and pour over the cake, making smudges along the edges. I also crushed the chocolate gingerbread into crumbs and sprinkled them on top, but this, of course, is not necessary.
- Enjoy your tea!