Carrot cake with sour cream and dried fruits
6 servings
80 minutes
Il forno pastry chef Roman Novakovsky shared the recipe with us: "The cake is very juicy due to the large amount of carrots, and tastes like gingerbread. The dough contains ginger juice - it adds piquancy, removing the vegetable taste of carrots. And, of course, sour cream. In my opinion, it is best suited for carrot cakes due to its special texture and slight sourness.
1
Whisk the eggs with sugar until fluffy and pale.
- Chicken egg: 5 piece
- Sugar: 135 g
2
Grate the carrot on a fine grater (180 g), cut the rest into thin strips.
- Carrot: 210 g
3
Chop raisins, dried apricots, prunes, and hazelnuts finely. Sift both types of flour into the mixture, add cinnamon, baking powder, ginger juice, honey, and grated carrot.
- Raisins: 75 g
- Dried apricots: 75 g
- Prunes: 75 g
- Baking powder (raising agent): 20 g
- Ground cinnamon: 7 g
- Ginger juice: 15 ml
- Honey: 30 g
- Carrot: 210 g
4
Add dried fruits to the egg mixture and mix thoroughly.
- Raisins: 75 g
- Dried apricots: 75 g
- Prunes: 75 g
5
Place the mixture in a round mold with a diameter of 22 cm and high sides. Bake in a preheated oven at 170 degrees for 55-60 minutes.
6
Completely cool the cakes and cut them lengthwise into three parts.
7
Chill the sour cream well and start whipping with a mixer. Once it thickens, add sugar and continue whipping until a soft, homogeneous cream is achieved.
- Sour cream (30%): 330 g
- Sugar: 135 g
8
Stack the layers on top of each other, spreading a thick layer of sour cream frosting.
9
Decorate the cake with carrot strips and serve with a scoop of vanilla ice cream.
- Carrot: 210 g