Fall Holiday Cake

Prepare the ingredients: peel the carrots (200 grams of carrots are needed for the cake), chop the nuts into large chunks, mix the flour with the spices, baking powder and sift.

For the cake I use vegetable oil IDEAL Sunflower. Grate carrots on a fine grater, add oil. Stir.

Beat eggs into a stiff foam with sugar (200 g), mix 1/3 of beaten up egg mixture with carrots and butter, all sifted flour, then gently stir in the remaining egg and butter mixture, add nuts, mix. Line the bottom of a spring form (diameter=24 cm) with baking paper, do not grease! Send to a preheated oven to 180 degrees, bake until a test on a dry splinter.

To decorate the cake, peel the carrots and cut them into thin slices with a sponge cutter. Make a 1:1 syrup, I have 200 grams of sugar and 200 ml of water. In batches, pour the carrot plates into the boiling syrup and cook for 3-4 minutes. Then discard the plates on a sieve to remove the excess syrup. Important: Before each subsequent pouring of carrot plates in the syrup add 1 tbsp sugar (approximately) and boil, otherwise the concentration of sugar in the syrup will be lower and the plates will not harden. Then place the plates on a silicone pastry mat and put it in a heated to 160 C oven for 3-5 minutes so that the plates can dry out.

Important: Take out the plates in time, do not overdry (then the carrots will crumble) and do not leave raw! Immediately the plate has a soft structure (in the photo on the right), but as it cools will dry out and turn into a delicious carrot chip (photo on the left)! From almost hot carrots you need to immediately form bows and drips, put them on foil or a mat for stiffening.

This is the number of bows I got from 3 large carrots, which I used 2/3 of each.

The rest of the carrots I use to make carrot jam, for this you need to grate it on a medium grater and boil in the remaining syrup until medium softness, adding the juice of 1/2 lemon. Toss it in a sieve to remove any excess syrup.

Prepare a nice and easy cream: 500 ml of sour cream (about 20% fat), put in the fridge for 12 hours, pour off the whey which comes out. Add powdered sugar and lemon juice and whisk on medium speed with a mixer to taste. Place the cream in a piping bag.

Leave the baked biscuit in the mold for 10 minutes, then cool it upside down. (If you want a full cake, you must bake two pies, because it is difficult to cut this cake evenly, it is airy and crumbles easily!). I put the cream randomly, put carrot jam in the middle of the cake, then decorate with a bow of carrot plates.