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Carrot Cake with Quark Cream

Name: Carrot Cake with Quark Cream
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 75 g Grated carrot for rent; 80 g softened butter; 90 g crystal sugar; Whole grain spelt flour; 1.5 teaspoon baking soda; 80 ml orange juice; 1 tablespoon orange peel; 1 pcs egg; 125 g soft curd cheese; 100 g Ricotta; special fine flour; 2 PL confectionery sugar; 50 g white chocolate; 25 ml orange juice; a little bit Of orange peel; 1 a piece egg; 150 g white chocolate; 50 ml whipping cream

jest_ocami

Carrot-orange dessert with quark cream

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Ingredients

number of servings

CORPUS round shape 15 cm

75 g Grated carrot for rent Added to
80 g softened butter Added to
90 g crystal sugar Added to
Whole grain spelt flour Added to
1¹⁄₂ teaspoon baking soda Added to
80 ml orange juice Added to
1 tablespoon orange peel Added to
1 pcs egg Added to

CREAM CHEESE

125 g soft curd cheese Added to
100 g Ricotta Added to
special fine flour Added to
2 PL confectionery sugar Added to
50 g white chocolate Added to
25 ml orange juice Added to
a little bit Of orange peel Added to
1 a piece egg Added to

CHOCOLATE LAYER

150 g white chocolate Added to
50 ml whipping cream Added to

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Directions

30 min.

1. Step

DOUGH: First, we cream the butter with sugar and then with the egg.

2. Step

Then we add the dry ingredients and finally mix in the carrot and orange juice with a spatula.

Carrot Cake with Quark Cream - preparation step 1

3. Step

A thick dough will form, which we divide into 2 equal halves (I got a total of 520g, so 260g each).

4. Step

Put half of the dough into a greased mold, smooth it out with a spoon, use the spoon to spread the other half onto baking paper so that we trace the mold onto it, in order to create a slab of the same size that will go on top of the cream (preferably a bit larger than smaller). Bake both bases at 180°C / approx. 15 min

5. Step

CHEESE CREAM: Mix everything together, pour the finished cream onto the pre-baked crust in the mold. Cover cream with the second baked crust and remove the baking paper from it. Put it into the oven. 140°C/60 min. After baking, let the cake stand in the turned off oven for another hour, then, with the oven door slightly ajar, let it cool down. On the cooled cake, we can pour a chocolate layer and put it in the refrigerator for a few hours. Best overnight. The cake should ideally be stored in a tin in the refrigerator to keep it soft.

6. Step

CHOCOLATE LAYER: Pour hot cream over the chocolate, let it melt. Pour the finished layer on the cake and put it in the fridge overnight.

8 April 2024

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