Carrots — 800g
Egg (+2 gelka) — 2 PCs
Semolina — 6 tbsp
Bran (oat I) — 3 tbsp
Brown sugar — 2 tbsp
Sol — 0.5 tsp.
Cottage cheese — 400 g
Orange zest — 1 tbsp
Brown sugar — 2 tbsp
Hen’s egg (+2 protein) — 1 piece
Sour cream — 200 g
Brown sugar — 1 tbsp
Semolina — 1 tbsp
Sour cream — 400 g
Cane sugar — 2 tbsp
Gelatin — 1 tsp.
Orange (+ for decoration) — 1
And so, we will need carrots, you need to cook in advance, clean up and turn into a puree by any means, in a blender or grinder, I have entrusted this mission to the mixer.
For the carrot puree, add 2 eggs and two yolks (the whites will go into a layer of curd) and mix.
Add Demerara cane sugar from the Mistral
Then add semolina, bran, salt, mix well. Leave our dough to stand for 20-30 minutes to semolina swelled.
And we’ll do cottage cheese layer. To do this, cottage cheese mixed with brown sugar.
Add the zest and 1 egg, mix well.
Two proteins (left over from batter) to whip into stiff, stable foam
And in two batches add to the cream cheese, gently stir.
Pour sour cream mixed with brown sugar and semolina.
Turn on the oven to preheat to 200 degrees. Split form (diameter 24 cm) covered with parchment and lightly sprinkle with semolina.
To put into shape half carrot test
On the dough to gently spread the curd
Next, spread the second half of the carrot test
Pour sour cream filling. bake 40-50 minutes at 200 degrees. But be guided by your oven. Ready pie to cool, I left for the night.
To prepare the cream and decorating the cake 1 orange, peel and remove the pulp and juice to collect, from the cake too, as you should squeeze the juice.
Gelatin pour orange juice, if juice a little, you can add a spoonful of water. Reheat the gelatin until dissolved, do not boil.
Whip cream with brown sugar.
Add the gelatin and part of a sliced orange. Stir. Try hard not to beat, I’m sorry Penisula and decorate was not very comfortable ( ( Put not for a long time (for 10 minutes) in the fridge, the cream began to thicken.
The cooled cake how to cover a half of cream.
I decided to decorate with a rosette of orange. Approximately a third of an orange cut into slices, in the pan, melt 1 teaspoon sugar 1 tablespoons of water, boil the sliced oranges in syrup for 5 minutes, cool. Roll into a rosette.
Garnish with remaining cream and sliced orange.