Prague pie with carrots
8 servings
35 minutes
Carrot 'Prague' pie is a refined dessert that combines the tenderness of chocolate dough with the light sweetness of carrots. This version of the famous 'Prague' cake is adapted with fresh carrots, giving it a special aroma and softness. The cocoa and sour cream glaze adds depth to the flavor, creating a harmonious blend of light acidity and rich chocolate aftertaste. Originating from Russian cuisine, this pie is an excellent example of culinary art where simple ingredients are transformed into an elegant treat. Perfect for cozy family evenings and festive tea parties, it impresses with its balance of flavors and textures.
1
Grate the carrot on a fine grater, mix with egg, flour, sugar (1 cup), baking soda, cocoa (2 tablespoons), and sunflower oil. Stir until smooth.
- Carrot: 250 g
- Chicken egg: 1 piece
- Wheat flour: 1 glass
- Sugar: 1 glass
- Baking soda: 1 teaspoon
- Cocoa powder: 4 tablespoons
- Sunflower oil: 2 tablespoons
2
Transfer to a baking dish, greasing it with butter and dusting with flour to prevent sticking. Bake in the oven for 15 minutes at 180 degrees.
- Clarified butter (ghee): 2 tablespoons
- Wheat flour: 1 glass
3
To prepare the glaze, mix cocoa (2 tablespoons), butter, sugar (2 tablespoons), and sour cream into a uniform mass. Keep on the heat for 10 minutes, stirring constantly.
- Cocoa powder: 4 tablespoons
- Clarified butter (ghee): 2 tablespoons
- Caster sugar: 2 tablespoons
- Sour cream: 2 tablespoons
4
After preparing the pie, pour glaze on top and let it cool.
