Carrot Orange Pie Cake Red Lion

Here is a bright, delicious, healthy cake, which I would like to present to the good-natured lion cub on our web site...
Ingredients for Carrot Orange Pie Cake "red lion cub":
Carrot Dough
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Carrots
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800 g
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Chicken egg
(+2 yolk)
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2 pcs
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semolina
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6 tablespoon
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Bran
(I have oatmeal)
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3 tablespoon
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Brown sugar
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2 tablespoon
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Salt
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0.5 teaspoon
Cheese filling
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Cottage cheese
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400 g
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Orange zest
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1 tablespoon
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Brown sugar
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2 tablespoon
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Egg
(+2 whites)
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1 pc
Filling
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Sour cream
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200 g
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Brown sugar
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1 tablespoon
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semolina
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1 tablespoon
The cream
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Sour cream
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400 g
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Cane sugar
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2 tablespoon
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Gelatin
-
1 teaspoon
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Orange
(+ for decoration)
-
1
How to cook carrot orange cake "red lion cub" step by step with photos
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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. |
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To the mashed carrots add 2 eggs and two yolks (whites will go in the curd layer), mix. |
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Add the Demerara cane sugar from Mistral |
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Then add semolina, bran, salt and mix. Let our dough stand for 20-30 minutes to let the semolina swell. |
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And we will make a curd layer. Mix the cottage cheese with the brown sugar. |
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Add the zest and one egg, mix well. |
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Whip the two egg whites (the rest of the dough) into a stiff, steady foam |
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Add to the cottage cheese in two steps, mixing gently. |
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For the filling, mix the sour cream with the brown sugar and semolina. |
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Turn the oven on to preheat to 200 degrees. Line a baking dish (24cm dia.) line it with parchment and lightly sprinkle with semolina. |
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Put half of the carrot dough in the dish, |
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Gently lay the cottage cheese filling on top of the pastry |
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Then lay out the other half of the carrot dough |
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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. |
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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. |
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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. |
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Whip the sour cream with the brown sugar. |
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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 ). |
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Spoon half of the cream on the cooled cake. |
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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. |
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Decorate with remaining cream and sliced orange. |
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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: |
Calories
3740.6 Calories
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Protein
155.4 g
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Fat
149.1 g
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Carbohydrates
445.3 g
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100g: |
Calories 156.5 Calories |
Protein 6.5 g |
Fat 6.2 g |
Carbohydrates 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