Carrot cake with lemon cream
6 servings
40 minutes
Carrot pastry with lemon cream is a refined dessert of Estonian cuisine, surprising with its harmonious blend of sweetness and refreshing tartness. The origins of this recipe can be found in traditional Northern European culinary traditions, where carrots are actively used in baking due to their natural sweetness and moisture. The light dough made from almond flour and melted butter transforms into a tender, airy cake that is soaked in aromatic lemon cream after baking. The citrusy notes of the cream add freshness, creating a perfect balance of flavors. This dessert is suitable for sophisticated gastronomic gatherings, cozy home tea parties, and makes a wonderful addition to festive tables. It delights not only with its taste but also with its appetizing golden color that attracts attention with its aesthetics.
1
Grate the carrot on a fine grater. Mix the eggs with sugar (50 g) separately. Combine melted butter with flour and baking powder. Then mix everything until smooth.
- Carrot: 200 g
- Chicken egg: 2 pieces
- Sugar: 57 g
- Clarified butter (ghee): 50 g
- Almond flour: 50 g
- Wheat flour: 25 g
- Baking powder (raising agent): 1 teaspoon
2
Cover the mold with parchment, spread the dough in a thin layer. Bake for 10 minutes at 210 degrees with convection. Cool down, cut into segments, and spread with cream.
3
Cream: beat the yolk with sugar (7 g). Heat the cream, pour it into the yolk-sugar mixture and place it in a water bath. Add lemon juice and zest, and bring the cream to readiness.
- Egg yolk: 1 piece
- Sugar: 57 g
- Heavy cream 35% fat: 25 ml
- Lemon zest: to taste
