Recipe: Chervona Ruta Pie step by step with pictures | Handy.Recipes

Chervona Ruta Pie

Cooked pie chervona ruta

Time to cook: 180 minutes

Total Servings: 6

Nutritional Value

I love carrot cake and for a long time I was looking for a carrot cake that would suit my taste. I couldn't find any, but simply reworked a recipe I know to my own taste.

Author of the recipe

Ingredients for the cake "chervona ruta":

For the sponge cake

  • Brown Sugar - 180 g
  • Mayonnaise (Maheev) - 90 g
  • Sour cream (10%) - 2 tablespoon
  • Egg - 3 pcs
  • Carrots - 200 g
  • Walnuts (chopped) - 100 g
  • Lemon peel - 1 tablespoon
  • Wheat flour / Flour (wallpaper) - 160 g
  • Cocoa powder - 20 g
  • Soda - 2/3 teaspoon
  • Cinnamon - 1/2 teaspoon
  • Vanillin - 1 g
  • Black pepper (ground) - 1/5 teaspoon
  • Salt - 1/3 teaspoon

For the beet roses

  • Beets (notional amount) - 5 pcs
  • Sugar - 300 g
  • Water - 300 ml
  • Vanillin - 1 g
  • Cinnamon - 1/2 teaspoon

For the icing

  • Dark Chocolate - 50 g
  • Vegetable oil - 1 tablespoon

How to cook cake "chervona ruta" step by step with photos

For the beet roses: Peel and cut the beets into thin slices 1 - 2 mm thick. If the beets are large, you can cut them in two pieces and cut them into slices that way.

For the syrup, mix sugar, water, vanilla and cinnamon. Vanilla and cinnamon will give roses a nice flavor and aroma. Put the pot on the fire and boil the syrup, just enough so that it boils and the sugar dissolves. Then, in batches, dip the plates in the syrup and cook for 5 minutes at a time.

Remove the plates with a slotted spoon and place them on a sieve to drain off the excess liquid.

After spreading the plates on any surface and leave them to dry for a few hours. Or toast them in the oven on convection mode.

When the plates have dried a little, it took me 3 hours, assemble the rosebuds from them and fasten them with skewers at the base. Leave like this for some more time, better for overnight. During this time the plates glue up and dry completely.

For the biscuit: Peel the carrots, grate them on a fine grater. Grate zest from lemon and add to carrots. Add sour cream, mayonnaise (TM Maheev) and baking soda (shaken with lemon juice). Stir in .

Add chopped pecans and spices.

In a separate bowl beat eggs with brown sugar to a stiff foam.

Combine beaten eggs with carrot mixture and mix gently.

Mix baking flour with cocoa and sift to the liquid ingredients. Knead the dough gently with a spatula.

Put the pastry in the previously prepared tin of d=20 cm. I didn't grease the mold, just filled the bottom with baking paper. Bake in preheated oven at 180 degrees for about 40 minutes. Check readiness with wooden skewer.

Remove cake from molds and cool on wire rack.

Cake design: Melt chocolate with 1 tablespoon of vegetable oil in a water bath. Glaze the pie with chocolate icing.

Place roses on top of icing. Chill for 10 minutes until frosting sets.

And you can drink tea. Enjoy!!

Nutritional Value:

Whole Dish:
4801.6 Calories
72.6 g
184.4 g
716.2 g
Per Serving:
800.3 Calories
12.1 g
30.7 g
119.4 g
214.4 Calories
3.2 g
8.2 g
32 g

Salt, Black Pepper, Spicy, Vegetable Oil, Flour, Wheat Flour, Mayonnaise, Beetroot, Sugar, Walnuts, Sweet, Eggs, Sour Cream, Carrots, Water, Cinnamon, Cocoa Powder, Soda, Baking, Chocolate, Dark Chocolate, Cakes, Lemon peel, Vanillin, Pastry

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