Carrot-top Cake
Date icon - Master recipes 02.08.2022
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Recipe information Information icon - Master recipes
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Cooking:
1 hour 40 min.
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Servings per container:
8
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Complexity:
Complicated
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Calorie content:
16.28
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Carbohydrates:
0.35
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Fats:
1.56
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Squirrels:
0.12
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Water:
4.75

Ingredients

Title Value
1. Flour Dough 4 Art.
2. Chicken egg Dough 2 PC.
3. Honey Dough 3 tbsp
4. Milk Dough 6 tbsp
5. Butter Dough 100 gram
6. Sugar Dough 3/4 Art.
7. Slaked soda Dough 0,5 Tsp
8. Milk Cream 500 Ml
9. Flour Cream 4 tbsp
10. Butter Cream 70 gram
11. Sugar Cream 2 tbsp
12. Cookie Decoration 1 PC.

Cooking

1 . Stage

Mix the milk, honey and sugar in a large bowl (a large bowl, because this is the bowl we use to make the dough). Put the bowl in a water bath. While stirring constantly, heat the mixture until it is warm, but not hot. When the mixture is hot enough - add the diced butter. Stir until the butter has dissolved. Remove the pan from the heat.

1. Stage. Mix the milk, honey and sugar in a large bowl (a large bowl, because this is the bowl we use to make the dough). Put the bowl in a water bath. While stirring constantly, heat the mixture until it is warm, but not hot. When the mixture is hot enough - add the diced butter. Stir until the butter has dissolved. Remove the pan from the heat.

2 . Stage

Next add two beaten eggs. Also stir. After that add vinegar-quenched baking soda. Remove the bowl from the pan, leave for 2 minutes. At this time, sift 4 cups of flour.

1. Stage. Next add two beaten eggs. Also stir. After that add vinegar-quenched baking soda. Remove the bowl from the pan, leave for 2 minutes. At this time, sift 4 cups of flour.

3 . Stage

Gradually add flour to our mixture. Knead the dough to the point where you can pour it out on the table and knead with your hands. You may need a little more flour, maybe a little less. I had 3.5 cups this time somewhere. Do not clog the dough, it should be soft.

1. Stage. Gradually add flour to our mixture. Knead the dough to the point where you can pour it out on the table and knead with your hands. You may need a little more flour, maybe a little less. I had 3.5 cups this time somewhere. Do not clog the dough, it should be soft.

4 . Stage

The dough is ready. It is soft, elastic, does not stick to your hands. Let's put it in the fridge for 30 minutes and prepare the cream.

1. Stage. The dough is ready. It is soft, elastic, does not stick to your hands. Let's put it in the fridge for 30 minutes and prepare the cream.

5 . Stage

Mix the milk with the flour so that there are no lumps. I always do this - I mix about 150ml of milk with the flour and strain the rest through a fine sieve. All lumps of flour remain on the sieve. Put the milk on low heat and cook until it thickens, stirring constantly and intensely, especially the bottom - the cream sticks easily. That's why we cook it on low heat - it may take longer (about 10 minutes), but it doesn't have a burnt aftertaste.

1. Stage. Mix the milk with the flour so that there are no lumps. I always do this - I mix about 150ml of milk with the flour and strain the rest through a fine sieve. All lumps of flour remain on the sieve. Put the milk on low heat and cook until it thickens, stirring constantly and intensely, especially the bottom - the cream sticks easily. That's why we cook it on low heat - it may take longer (about 10 minutes), but it doesn't have a burnt aftertaste.

6 . Stage

When the cream is ready, pour it into a bowl. Stir and cool it constantly - if you don't stir it, it will get foamy, which will "steal" a lot of cream from you, which we can't have.

1. Stage. When the cream is ready, pour it into a bowl. Stir and cool it constantly - if you don't stir it, it will get foamy, which will

7 . Stage

Add butter and sugar to the slightly cooled cream. You can play with the sweetness of the cream yourself, as you like. For me 2 tablespoons of sugar without a hill was enough to make it slightly sweet and not cloying. Add 2 spoonfuls, try it, if it's not enough add another spoonful, try it again, etc.

1. Stage. Add butter and sugar to the slightly cooled cream. You can play with the sweetness of the cream yourself, as you like. For me 2 tablespoons of sugar without a hill was enough to make it slightly sweet and not cloying. Add 2 spoonfuls, try it, if it's not enough add another spoonful, try it again, etc.

8 . Stage

That's the beautiful, slightly yellowish cream we got! When it cools, it gets thicker, just the way we want it.

1. Stage. That's the beautiful, slightly yellowish cream we got! When it cools, it gets thicker, just the way we want it.

9 . Stage

Back to the dough. We take it out of the fridge and divide it into 4 pieces. I had 4 good crusts, if you want higher, make 5 crusts, but it doesn't turn out small even with 4. Roll out each crust to your shape.

1. Stage. Back to the dough. We take it out of the fridge and divide it into 4 pieces. I had 4 good crusts, if you want higher, make 5 crusts, but it doesn't turn out small even with 4. Roll out each crust to your shape.

10 . Stage

In an oven heated to 200 degrees, put the cake for 10-15 minutes. They bake quickly, so don't miss the moment and overcook it. I usually turn it over as soon as it gets a little brown on top - so it bakes more evenly. Be careful, the crusts are brittle.

1. Stage. In an oven heated to 200 degrees, put the cake for 10-15 minutes. They bake quickly, so don't miss the moment and overcook it. I usually turn it over as soon as it gets a little brown on top - so it bakes more evenly. Be careful, the crusts are brittle.

11 . Stage

These are our ruddy beauties! We take the crusts out and cool them.

1. Stage. These are our ruddy beauties! We take the crusts out and cool them.

12 . Stage

Spread a generous amount of cream on each cake. If one breaks while making - put it in the center, no one will notice :) Do not put too much cream on the top layer. I always sprinkle the top with grated cookies like Jubilee.

1. Stage. Spread a generous amount of cream on each cake. If one breaks while making - put it in the center, no one will notice :) Do not put too much cream on the top layer. I always sprinkle the top with grated cookies like Jubilee.

13 . Stage

We leave our cake in the fridge to soak overnight - that's best. But if you can't wait - you can leave it for 5-6 hours :) But the softer it is, the tastier it is!

1. Stage. We leave our cake in the fridge to soak overnight - that's best. But if you can't wait - you can leave it for 5-6 hours :) But the softer it is, the tastier it is!

14 . Stage

And this is it in a slice, I made it a long time ago, I still have the photo. Really, there are three layers. Bon appetit!

1. Stage. And this is it in a slice, I made it a long time ago, I still have the photo. Really, there are three layers. Bon appetit!