Carrot pie with sweet potato
6 servings
70 minutes
Chef of the Chinook restaurant Andrey Nesterenko shared the recipe with us: "In this pie, we put vegetables — carrots and sweet potato — in the first place, which is why it turned out so unusual. Sweet potato has a distinctly sweet, confectionery taste , I don't really like it as a side dish, but in desserts, its taste is intriguing, a bit like a baked apple.
1
Bake the sweet potato in a preheated oven at 180 degrees for 40 minutes.
- Sweet potato: 150 g
2
Cool the sweet potato, mash it into puree and add cream. Add sugar and blend everything until it becomes mousse. While the cake is being prepared, put the mousse in the refrigerator.
- Sweet potato: 150 g
- Whipping cream 33%: 150 ml
- Sugar: 100 g
3
For the cake base, beat the eggs with sugar until the mixture turns pale and the sugar dissolves completely. Grate the carrot finely. Add both types of flour with baking powder, carrot, spices, and vegetable oil to the beaten eggs and mix thoroughly.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Baby carrots: 250 g
- Wheat flour: 50 g
- Almond flour: 70 g
- Baking powder (raising agent): 10 g
- Ground cinnamon: 5 g
- Vegetable oil: 100 ml
4
Pour the carrot batter into a baking pan with a diameter of 22–25 cm and high sides, and place it in a preheated oven at 170 degrees for 30 minutes. Check readiness with a toothpick: if it comes out dry from the batter, the cake is baked.
5
Cool the cake, cut it into three parts. Spread quince jam on each part, then apply sweet potato mousse.
- Quince jam: 240 g
- Sweet potato: 150 g
6
Assemble a three-layer pie from layers and decorate with candied fruits.
- Candied fruit: to taste