Carrot cake with quince

Category: Confectionery
Carrot cake with quince

Ingredients

For a biscuit:
Carrot 170 g
Sugar 170 g
Eggs 4 things
Flour 70 g
Almond 200 g
Zest 0.5 lemon
Salt pinch
For the jelly layer:
Peeled quince 300 g
Sugar 80 g
Water 250 ml
White wine 100 ml
Vanilla sticks 1 PC
Gelatin 12 g
Juice from one lemon
For the frozen cheesecake:
Sugar 100 g
Water 50 ml
Yolks 4 things
Cream 33% 270 g
Cream cheese 330 g
Gelatin 15 g
Water (for gelatin) 70 ml
Zest 0.5 lemons
Lemon juice taste
Form 24 and 22 cm

Cooking method

Carrot cake with quince
Pour gelatin with water. Peel the quince, cut into small cubes, sprinkle with lemon juice so that the pulp does not darken. Pour the skins and cores with water, bring to a boil and cook over low heat for 25 minutes. Then strain the resulting syrup through cheesecloth.
Carrot cake with quince
Add sugar, squeezed syrup, wine to the quince cubes. Bring to a boil and simmer over low heat until the quince is soft, but make sure that it does not fall apart at all. Let cool slightly.
Carrot cake with quince
Wrap the bottom of the 22 cm mold with cling film and place on a dish or board. Melt the swollen gelatin and pour over the quince cubes. Stir and pour into mold. Remove in the cold until it solidifies.
Carrot cake with quince
Grate the carrots on a fine grater. Grind the nuts. Sift flour. Divide the eggs into whites and yolks. Grate the zest.
Carrot cake with quince
Mix carrots with nuts, rind, flour and salt.
Carrot cake with quince
Beat the yolks with 50 grams of sugar. And combine with a carrot-nut mixture.
Carrot cake with quince
Beat the whites, gradually introducing the remaining sugar into them until stable peaks.
Carrot cake with quince
Then, in several steps, introduce the whipped proteins into the dough, gently kneading until smooth.
Carrot cake with quince
Transfer the dough to a 24 cm diameter, unlubricated dish, the bottom of which is covered with parchment. Bake the biscuit at 190 degrees for 45-50 minutes. Let it cool for 5-10 minutes, then walk with a knife along the walls of the mold and remove it. Turn the sponge cake on the wire rack and remove the parchment. Allow to cool completely.
Carrot cake with quince
Cut the cooled biscuit in half. And cut each cake to 22 cm.
Carrot cake with quince
For cheesecake, pour gelatin with water. Beat a little cheese with zest and lemon juice (optional and taste)
Carrot cake with quince
Boil the syrup from water and sugar, bringing it to 110-120 degrees. Beat the yolks and continuously stirring in a thin stream to introduce the syrup into them, beat until the mixture is completely cool.
Carrot cake with quince
Melt the swollen gelatin and add to the cheese mass - mix. And pour in the yolk mixture, stirring until smooth.
Carrot cake with quince
Beat the cream until firm peaks and combine with the cheese mass in several steps.
Carrot cake with quince
Cover the 24 cm form with foil and place on a plate or dish. Lay an acetate tape on the sides. Place the first cake on the bottom. Put a little cream and a layer of quince on it. Then put half the cheese mass on the layer and in the space between the ring and the crust. Hit the plate several times on the table so that the cheese mass goes well on the sides.
Carrot cake with quince
Place the second cake on top.
Carrot cake with quince
And on the cake and in between aboutthe resulting cheese mass
level the surface and refrigerate overnight.
Remove the ring and tape from the finished cake. Transfer to a dish and garnish. For decoration, I whipped a little cream and dyed it with carrot juice. I applied strokes and leveled with a spatula. Sprinkled on top with biscuit crumbs and almond petals.
Carrot cake with quince

Cooking program:

oven

Rada-dms
And I wanted your cake again, a very interesting recipe - a combination of quince and carrot-almond cake - a gastronomic delight!
Volgas
Olya, what a delight. The biscuit is delicious. And quince and fried and steamed and boiled jam. Well, we got to the cake.And they were not mistaken with the choice.

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