Delicious recipe for tender carrot and sour cream cake. It is quite simple to prepare, the main thing is to follow the recipe. If you don't have a scale, it's best not to experiment, the cake may not work.
It is necessary
- For cakes:
- Flour - 200 gr
- Carrots - 150 gr
- Sugar - 200 gr
- Vegetable oil - 100 gr
- Lemon juice - 10 gr
- Soda - 1 tsp
- Salt - a pinch
- Vanillin - 1/2 sachet
- Zest of one orange
- For the cream:
- Sour cream 20% - 250 gr
- Cremette cheese (curd) - 250 gr
- Sugar - 50 gr
Instructions
Step 1
Wash and peel the carrots. Grate the carrots and orange peel on a fine grater. Place the carrots and zest in a deep bowl, add 200 grams of sugar.
Step 2
Squeeze lemon juice. Add 10 grams of lemon juice to the carrot mass. Start pressing the carrots with your hands. The carrots will juice. On it the mass for the cakes will be mixed.
Step 3
Add a pinch of salt and half a packet of vanillin to the carrot mass. Pour in 100 grams of oil, stir.
Step 4
In a separate bowl, mix 200 grams of flour and one teaspoon of baking soda, mix well.
Step 5
Gradually add the flour and baking soda to the carrot mass and knead the cake dough. It should not be too liquid, but not dense either. A bit like cookie dough.
Step 6
Preheat oven to 180 C. Divide the dough in half. Bake with two layers for 10-15 minutes per layer.
Step 7
In the meantime, prepare the cream. Mix 250 grams of sour cream and 50 grams of sugar. Stir with a whisk. Add the curd cheese gradually while whisking. You can use a mixer.
Step 8
Layer the cakes with cream, coat the sides and top of the cake. This cake does not require decoration, the cream has a very clear and pleasant taste that you don't want to interrupt with anything.
