Carrot cake with ricotta
Description
It pairs perfectly with tea and coffee. In addition to cinnamon, you can add a little ground cardamom to the dough, a pinch of ginger, and even freshly ground pepper. Feel free to experiment with spices to your taste. In the cream, use only high‑quality butter with a fat content of 82.5%. I'm telling you,
Instructions
- 1
Step 1
Prepare all necessary ingredients. Peel, wash and dry the carrots. Soak the raisins in boiling water for 10 minutes, then drain and also dry them.
- 2
Step 2
Beat the eggs with sugar until a fluffy foam forms.
- 3
Step 3
Then gradually pour in the butter and continue whisking until a homogeneous mixture is obtained.
- 4
Step 4
Add the apple puree and beat again.
- 5
Step 5
Place the peeled nuts in a bag and gently crush them with a rolling pin. Add the yeast, cinnamon, nuts, raisins, and salt to the dough. Mix with a spatula.
- 6
Step 6
Then add the flour gradually and stir with a spatula. Achieve a homogeneous dough.
- 7
Step 7
Finally, add the carrot grated on a coarse grater to the dough and mix.
- 8
Step 8
Divide the dough into 2 equal parts. Do not bake everything at once; it may not bake through. Take 2 identical pans with a diameter of 20–21 cm and fairly high sides. If you don’t have two, you’ll have to bake in two batches. My multicooker bowl is 21 cm. I baked in it twice alternately in the oven. At 180 °C for 45–55 minutes. Until a dry skewer comes out clean.
- 9
Step 9
Cool the finished layers completely.
- 10
Step 10
While the layers are cooling, prepare the cream. Beat the room‑temperature butter with a mixer. Then add all the ricotta and beat until smooth.
- 11
Step 11
Then add powdered sugar in portions, stir it in with a spoon, and then whisk it so it doesn't split. Continue this way until the cream is sweet enough to your taste.
- 12
Step 12
Cut both cake layers with a sharp knife into 2 pieces each to get 4. Spread cream on each layer and stack them on top of each other.
- 13
Step 13
Then coat the top and sides of the cake, smooth with a spatula. Garnish with chocolate shavings and refrigerate for at least 2–3 hours.
- 14
Step 14
Ready. Serve at the table.