Carrot sponge cake with cream
Very bright fluffy sponge cake homemade, you’ll appreciate its flavor characteristics.
Ingredients for carrot cake:
carrot – 200 g;
eggs – 3 PCs.;
sugar – 1/2 Cup;
butter – 150 grams;
baking powder – 1 tsp. spoon;
flour – 1 glass;
zest of half a lemon;
Ingredients for the cream:
sour cream – 200 grams;
condensed milk – 1/3 banks;
chocolate frosting (any on taste, the Dr.Oetker)
Carrots to RUB on a small grater, egg yolks separate from the whites, mix with grated carrots. Beat whites separately until thick foam. Now to the carrots add the sugar, lemon zest, flour (sift it), melted butter, baking powder, all mix well. After slowly pour in whites and stir again.
Form for baking grease with oil, put it in parchment paper, then put into it the dough, bake the cake needs 40 minutes at 180°-200°. Ready cake cool and cut it lengthwise into two identical halves.
Of sour cream and condensed milk, whip cream. Half the cream onto the bottom cake layer, refrigerate for 10 minutes Then apply a second layer of the remaining cream, then put another cake layer on top.
Prepare the glaze, following the instructions on the package, then spread it on cake, put in the refrigerator so that the cake is well soaked.