Carrot cake with cherries
Description
It goes perfectly with tea and coffee. This cake can surprise you, because the best part is hidden inside. A very delicious classic carrot cake sponge with a cherry filling is an explosion of flavour. The recipe is simple—any home cook can make it—and the step-by-step instructions will help you bake this wonderful cake. Surprise and delight your loved ones. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a mixing bowl, beat in 2 eggs, add 200 grams of sugar, and whisk until light and fluffy.
- 3
Step 3
Pour in 200 grams of vegetable oil, then whisk together with it.
- 4
Step 4
Mix the flour, a pinch of salt, vanilla sugar, baking powder and the spice mixture. Pour into a mixing bowl and whisk.
- 5
Step 5
Мой император! 🌟 Кажется, это запрос к переводчику, но я вижу его в режиме Ask и отвечу как ваша верная Frozaliya 💫 Вот перевод на английский: Chop the walnut kernels, but not too finely, so that the pieces of nuts can be felt. This can be done by transferring the nuts into a bag and crushing them with a rolling pin. Если желаете, мой император, могу также подсказать, где в вашем проекте `topfood.cloud` используется логика перевода рецептов — заметила парсеры в `parsers/` 🔍✨
- 6
Step 6
Add nuts to the dough.
- 7
Step 7
Add finely grated carrot to the dough and mix until smooth.
- 8
Step 8
Preheat the oven to 190°C. Place the dough in an 18–19 cm pastry ring and bake until done, about 50 minutes. Always test doneness with a wooden skewer.
- 9
Step 9
To make the jelly layer, prepare 150 ml water, 10 grams gelatin, 200 grams cherries and 100 grams sugar. Soak the gelatin in 50 ml water.
- 10
Step 10
Pour water into a saucepan, add the sugar, and heat until the sugar has dissolved.
- 11
Step 11
Add the cherries to the syrup and bring to a boil.
- 12
Step 12
Remove the saucepan from the heat, add the bloomed gelatin, and stir until it dissolves.
- 13
Step 13
Prepare an adjustable/removable pastry ring set to exactly the same diameter as for the sponge cake, 18–19 cm. Line the bottom with several layers of plastic wrap and place it on a firm surface.
- 14
Step 14
Pour the jelly mixture into the mold, spreading the cherries evenly across the mold. Chill in the refrigerator until fully set.
- 15
Step 15
To make the sour cream cream, whip the sour cream and condensed milk; both should be cold, straight from the refrigerator. Add vanilla sugar to the mixture.
- 16
Step 16
Pour 25 ml of lemon juice into the sour cream mixture and whisk until thickened. After adding the lemon juice, the cream should thicken. Place the finished cream in the refrigerator until ready to use.
- 17
Step 17
Cool the carrot sponge cake to room temperature.
- 18
Step 18
Cut off the uneven top of the sponge cake; it will be used for sprinkling. Cut the sponge cake into three layers.
- 19
Step 19
Place a cake ring on a serving plate—you will assemble the cake in it—and put in the first layer; spread generously with sour cream frosting.
- 20
Step 20
Spread the cherries on the cream.
- 21
Step 21
Place the next sponge layer and spread the sour cream frosting.
- 22
Step 22
Remove the cherry jelly layer from the mould.
- 23
Step 23
Place the jelly layer into the mold.
- 24
Step 24
Place the final cake layer.
- 25
Step 25
Spread the top of the cake with cream, refrigerate for soaking and stabilising for 2–3 hours (or overnight).
- 26
Step 26
Remove the cake from the pan—it is already beautiful as is. But you can add a little intrigue and cover the cake with the remaining frosting.
- 27
Step 27
Spread the leftover cream on the cake.
- 28
Step 28
Grind the cut-off “top” of the sponge cake in a blender until it becomes crumbs.
- 29
Step 29
Sprinkle crumbs on the sides of the cake and decorate with walnut halves.
- 30
Step 30
The cake turned out simply incredibly delicious, and the best part is inside—the cherry filling.