With the usual boiled carrots, orange peel and turmeric, you can bake a bright and moist carrot sponge cake with delicious taste and aroma. Orange Kurd - custard with orange juice is suitable for this biscuit. The rich orange flavor, which gives this small cake zest and juice, goes well with sweet carrots in color and taste.
- Cooking time: 65 minutes
- Servings: 4
Ingredients for carrot sponge cake with orange cream
For carrot sponge cake:
- 140 g carrots;
- 2 tbsp. l orange peel;
- 3 g of turmeric;
- 3 eggs;
- 125 g of wheat flour;
- 65 grams of sugar.
For orange cream:
- 200 g of oranges;
- 45 g butter;
- 15 g of starch;
- 55 g of sugar;
- 1 egg.
- 20 g of dark chocolate.
Method of cooking carrot sponge cake with orange cream
The ingredients that will give the cake are a bright orange color: boiled carrots and grated carrots, dried orange peel and ground turmeric. The ingredients listed in this recipe are sufficient for making a small cake (size of a 18x18 centimeters).
Cooking dough for biscuit. Rub yolks and sugar. Carrots, turmeric, orange zest and sifted wheat flour are mixed with mashed yolks. Separately, whip proteins to persistent peaks. Gently interfere with proteins in the orange dough.
Grease the form with butter. Sprinkle with ground breadcrumbs or wheat flour. Fill the dough.
Bake carrot sponge for 30 minutes. Temperature 170 degrees. Check the readiness of the bamboo stick.
Making orange cream. Squeeze the juice from fresh orange and remove a thin layer of zest from it. Mix the zest and juice with sugar, bring to a boil, filter.
Combine the egg, cooled and strained juice, diluted starch in cold water. Brewing the mixture, stirring, on a small fire or water bath. Put butter in a hot cream.
Strain the cream through a fine sieve. The cooled cream can be stored in the refrigerator for 10 days.
Cut the edges of the biscuit to reveal its bright color. Pour on top of orange cream.
Decorate the sponge cake with melted chocolate and a slice of fresh orange.