Carrot sponge cake with sour cream
6 servings
50 minutes
Carrot biscuit with sour cream frosting is a delicate and aromatic dessert that captivates with its rich flavor and airy texture. This recipe has roots in European cuisine, where carrots have long been used to add sweetness and juiciness to baked goods. The rich caramel hue of the carrot batter is complemented by a soft sour cream frosting with light vanilla notes. The biscuit is moist but not heavy, and its natural sweetness harmonizes with creamy and vanilla accents. This dessert is perfect for cozy tea parties, festive gatherings, and family evenings. Simple to make yet surprisingly delicious, it is an excellent choice for those who appreciate the balance between natural sweetness and creamy tenderness.
1
Wash the carrot, peel it. Grate it on a fine grater.
- Carrot: 400 g
2
Cream 250 grams of soft butter with sugar. Reserve the remaining 100 grams for the sour cream frosting!
- Butter: 200 g
- Sugar: 350 g
3
Add eggs and grated carrots to the butter. Mix well.
- Chicken egg: 3 pieces
- Carrot: 400 g
4
Mix flour with baking powder and vanillin, gradually add to the mixture. Knead the dough.
- Wheat flour: 400 g
- Vanillin: pinch
5
Grease the baking pan with vegetable oil and pour the dough into it.
6
Place in a preheated oven at 180 degrees for 30-35 minutes.
7
Meanwhile, prepare the cream. Mix sour cream with sugar and vanilla (optional, on the tip of a knife). It is advisable to whip with a mixer.
- Sour cream: 200 g
- Sugar: 350 g
- Vanillin: pinch
8
Take out the baked sponge, let it cool. Cut it lengthwise into 2 parts and spread cream on it or just pour it on top. Let it sit.