Autor’s recipes / Cakes

This dessert is based on traditional recipes English pie which is usually served at Christmas. Modernized version developed by Zukhra Karamanova (Pastry Chef Restaurant Group LRG). This is a standard technology: biscuit-impregnation-cream and so three or four layers. You can lay the dessert in the form, but I like the version of open cake with seasonal berries on top. Bake the biscuit better in a round form and don`t have to cut it… This is a very delicious cake with almond-based soft butter cream…

biscuit recipe:

• 3 chicken eggs
• 100 grams of sugar
• 180 grams of grated carrots
• 90 ml milk
• 10 ml lemon juice (Fresh)
• 5 grams of soda
• 115 grams of flour
• packet of vanillin
• 30 grams of almonds

to do:

1

To begin, prepare the ingredients.

Peel and grate the carrots on a fine grater, lightlyfry the almonds and sift the flour through a sieve. Biscuit need to knead gently, but quickly, otherwise the biscuit will settle and cake will be thin.

2

Gather a biscuit.

In a blender, on high speed, shake up the eggs with sugar by nozzle «corolla». Until the mixture shaken up, into another container mix the grated carrots, milk, pour fresh lemon juice. Add slaked soda to the mixture of carrots and milk. Stir by hand. In another container, mix the flour with vanilla and almonds.

3

Knead the biscuit.

Mixture of eggs and sugar should be lush. Pour the mixture into a large container and add slowly carrot mixture with milk and soda (by hands). Then, slowly enter the flour mixture with almonds and vanilla. Mix in circular motions, without squeezing biscuit. It should be done quickly, but accurately. When the mixture becomes homogenous (no flocculation of flour), pour it into a round form.

Bake at 170 degrees about 15 minutes.

cream recipe:

• 320 ml herbal cream
• 320 ml of heavy cream 35-37%
• 320 grams of cheese «Philadelphia»
• 200 grams of powdered sugar

to do:

Whisk the cream in a blender by nozzle «corolla».Leave it in a large container. Cheese and powdered sugar also whisk in a mixer, after, add heavy cream at slow speed. This mixture should be homogeneous and free from lumps of cheese. Pour the homogeneous mixture into a container with whipped cream and mix until smooth. Put the cream in the refrigerator.

Impregnation recipe:

• 200 ml syrup
• 25 ml of liquor «Amaretto»
• 25 ml almond flavoring syrup («MONIN»)

to do:

In the same proportion, mix the water with the sugar, bring to a boil, cool and original syrup is ready. We need about 150 ml of water and 150 grams of sugar. Pour in the syrup almond flavoring and amaretto. Mix all of this and start to impregnate the shortcake.

gather a cake…

1

Cut the form from the shortcakes.

2

Alternate: biscuit, impregnation, cream, biscuit… Be sure to saturate each cake and then lay out the cream. Spread the cream evenly to layers were approximately the same. Put it in refrigerator for 3-6 hours.

3

For beauty can cover the sides of whipped heavy cream with almonds. And on top can decorate any berries or fruit, or a carrot if you like).

bon appetit…