A fragrant carrot-nut-raisin layer is successfully combined with sandy tubes with a surprise filling, immersed in the sea of creamy-curd ice cream.
It is necessary
- For carrot-nut crust:
- - 4 eggs;
- - 200 g of oil;
- - 3 carrots;
- - 1 cup of sugar;
- - 1 glass of flour;
- - a pinch of salt;
- - 2 teaspoons of cinnamon;
- - zest of 1 lemon;
- - 1 sachet of vanillin, baking powder;
- - 100 g of raisins and walnuts;
- - 1/4 teaspoon nutmeg.
- For sand straws:
- - 125 g sour cream;
- - a pinch of salt;
- - 2 cups of flour;
- - 125 g butter;
- - 1/4 teaspoon of baking soda;
- - 3 tablespoons of sugar.
- For filling the tubes:
- - rhubarb, sugar;
- - fresh cherries, currants;
- - thick rose jam (any).
- For cream cheese ice cream:
- - 200 g of cottage cheese;
- - 700 ml of cream;
- - 6 tablespoons of sugar;
- - 1 sachet of cream thickener.
- For berry jelly:
- - 1 bag of clear cake jelly;
- - 1 glass of a mixture of berries (currants, strawberries, cherries, strawberries).
Instructions
Step 1
To prepare the carrot crust, grind the eggs with sugar until a homogeneous, friable mass. Add flour, softened butter, baking powder, vanilla, cinnamon, lemon zest, and nutmeg.
Step 2
Grate the carrots, chop the nuts, prepare the raisins and combine with the sugar-flour mass. Stir thoroughly until smooth. Place the dough on a 20 * 30 baking sheet lined with parchment or oiled. Bake in oven at 180 ° C for 45 minutes.
Step 3
Make a roll dough. Beat butter with sour cream and sugar with a mixer until fluffy. Add flour, baking powder, salt. Knead the dough, form into a ball and refrigerate for 30 minutes. Prepare the fillings: rinse and dry the cherries and currants, remove the tough skin and cut into pieces of rhubarb stalks.
Step 4
Divide the chilled dough into 12 parts. Roll each into a strip 30 cm long and about 0.5 cm thick. Lay out the filling: currant berries, cherries, rose jam (you can replace it with any one), sprinkle rhubarb with sugar. Roll each strip into a tube. In total, there will be three tubes with each filling.
Step 5
Bake the straws at 200 ° C for 20 minutes. Make a creamy cheese ice cream. Whisk in the cream with a cream thickener. Mix the cottage cheese and sugar separately. Then combine the two mixtures together.
Step 6
Collect the dancers. Put some of the mass on the carrot cake. Next, evenly distribute 6 straws with different fillings. Cover the tubes with the creamy paste. Then spread the remaining 6 tubes so that they are steamed with various fillings. Top with the creamy cheese mixture.
Step 7
Garnish with berries and top with cooked cake jelly. Place the baked goods in the freezer for 1 hour. After removing from the freezer, hold in the refrigerator for 30 minutes.
