Recipe: Carrot Orange Pie Cake Red Lion step by step with pictures | Handy.Recipes

Carrot Orange Pie Cake Red Lion

Cooked carrot orange red lion cub cake

Nutritional Value

Here is a bright, delicious, healthy cake, which I would like to present to the good-natured lion cub on our web site...

Author of the recipe

Ingredients for Carrot Orange Pie Cake "red lion cub":

Carrot Dough

  • Carrots - 800 g
  • Chicken egg (+2 yolk) - 2 pcs
  • semolina - 6 tablespoon
  • Bran (I have oatmeal) - 3 tablespoon
  • Brown sugar - 2 tablespoon
  • Salt - 0.5 teaspoon

Cheese filling

  • Cottage cheese - 400 g
  • Orange zest - 1 tablespoon
  • Brown sugar - 2 tablespoon
  • Egg (+2 whites) - 1 pc


  • Sour cream - 200 g
  • Brown sugar - 1 tablespoon
  • semolina - 1 tablespoon

The cream

  • Sour cream - 400 g
  • Cane sugar - 2 tablespoon
  • Gelatin - 1 teaspoon
  • Orange (+ for decoration) - 1

How to cook carrot orange cake "red lion cub" step by step with photos

I want to warn you right away, the list is long and the description will seem long, in fact this cake is not complicated at all, I just wanted to describe everything in detail. And so, we need to boil and peel carrots, purée them in any manner, in a blender or meat grinder, I entrusted this mission to a mixer.

To the mashed carrots add 2 eggs and two yolks (whites will go in the curd layer), mix.

Add the Demerara cane sugar from Mistral

Then add semolina, bran, salt and mix. Let our dough stand for 20-30 minutes to let the semolina swell.

And we will make a curd layer. Mix the cottage cheese with the brown sugar.

Add the zest and one egg, mix well.

Whip the two egg whites (the rest of the dough) into a stiff, steady foam

Add to the cottage cheese in two steps, mixing gently.

For the filling, mix the sour cream with the brown sugar and semolina.

Turn the oven on to preheat to 200 degrees. Line a baking dish (24cm dia.) line it with parchment and lightly sprinkle with semolina.

Put half of the carrot dough in the dish,

Gently lay the cottage cheese filling on top of the pastry

Then lay out the other half of the carrot dough

Fill with sour cream sauce. Bake for 40-50 minutes at 200 degrees. But use your oven as a guide. Let the ready pie cool, I leave it for the night.

To make the cream and decorate the cake, peel 1 orange and take out the pulp, collect the juice, squeeze the juice out of the cake as well.

Pour the gelatin over the orange juice, if the juice is not enough, you can add a spoonful of water. Heat up the gelatin until it dissolves, don't boil it.

Whip the sour cream with the brown sugar.

Add gelatine and part of the chopped orange. Stir in . Try not to whisk too hard, I unfortunately I whipped too much and it was not very easy to decorate ( ( Put in fridge for a while (about 10 minutes), that the cream would start to get thick ).

Spoon half of the cream on the cooled cake.

I decided to decorate it with a rose out of an orange. For this, cut about a third of the orange into slices, melt 1 tablespoon of sugar in a pan with 1 tablespoon of water, cook the orange slices in the syrup for about 5 minutes, cool them down. Roll up in a rose shape.

Decorate with remaining cream and sliced orange.

Enjoy! The cake is light and filling and delicious. I really want to believe that my beloved Irishka will like it.

Nutritional Value:

Whole Dish:
3740.6 Calories
155.4 g
149.1 g
445.3 g
156.5 Calories
6.5 g
6.2 g
18.6 g

Salt, Orange, Eggs, Sour Cream, Brown sugar, Cheese, Baking, Gelatin, Creamy Cereal, Chickpeas, Bran, Cane Sugar, Cakes, Orange Cake, Creamy Cake, Dough

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