Cake-pie is a homemade type of dessert, loved by many housewives for its versatility and ease of preparation. Many people try to make a cake-pie as unusual as possible to surprise relatives and guests.
In Italy, these homemade cakes have a special attitude. They are prepared not only for holidays, but also for an ordinary tea party with the family. As a rule, vegetables from the beds are used for the cake-pie. Vegetable components are often added to the sponge cake to make the flavor special.
For example, carrots are often put in the sponge cake. This vegetable makes the flavor of baked goods more juicy, sweet. At the same time, the carrots in the dessert are only remotely felt.
Italians also like to experiment with creams. Creams with citrus fruits are perfect for carrot cakes. It is best to add lemon to the sour cream. So the balance of flavors will be most palpable. The slight sourness of lemon and sour cream is overlapped by the sweetness of condensed milk.
Ingredients for the sponge cake:
- Sugar – 400 g;
- Boiled carrots – 300 g;
- Flour – 280 g;
- Vegetable oil – 200 ml;
- Egg – 4 pcs;
- Leavening agent – 15 g.
Ingredients for the cream:
- Sour cream – 120 g;
- Condensed milk – 170 g;
- Lemon juice – 25 ml;
- Lemon zest – 2 tsp.
Preparation of the cake-pie:
Boiled carrots are cut finely and chopped to a puree using an immersion blender. Pour sugar into the carrot
mixture
and stir.
Beat eggs into the carrot mixture one by one, beat with a mixer until homogeneous. Pour the vegetable oil into the carrot mixture, pour in the flour, knead the dough.
Pour the baking powder into the dough, mix the ingredients again. Pour the dough into a mold covered with parchment and bake at 180 degrees for 30 minutes.
If the pie quickly browns on top, it is worth covering it with foil.
For the cream, mix sour cream with condensed milk, whisk until the products are combined.
Then pour in lemon juice, whisk the cream until thickened. Pour lemon zest into the cream, stir.
Divide the biscuit into two crusts, smear the bottom crust with ⅓ of the cream.
Cover the cream layer with the second cake, smear cream on the top and sides of the cake.
This cake-pie does not require soaking, it can be served immediately. You can decorate the dessert with lemon zest.
