Carrot cake with cottage cheese

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary components according to the list. Take Philadelphia or Almette curd cheese.

2. Step 2:

   

   First make the filling. In a container, mix cottage cheese with egg, vanilla sugar and corn starch. Vanilla sugar can be replaced with vanilla (at the tip of the knife). Note that if you throw more vanilla than necessary, the taste of baking will be bitter. Corn starch can be replaced with potato starch, but take it twice as much as corn starch.

3. Step 3:

   

   Now knead the dough. Take the carrot bright orange and juicy. Wash it with a brush and clean it with a knife or a vegetable peeler. Weigh it. It should be about 350 g.

4. Step 4:

   

   Grate the carrots on a fine grater.

5. Step 5:

   

   In a bowl of suitable size, mix grated carrots with almond flour, sugar (or take a sugar substitute that is not afraid of heat treatment), cinnamon. How to make almond flour yourself? Pour boiling water over the raw almonds and leave for 10-15 minutes. Drain the water. Peel off the skin. Dry them for 5 minutes in the oven at t 100-150C. Do not forget to turn the nuts over so that they do not burn. Cool and grind into flour using a coffee grinder.

6. Step 6:

   

   Sift wheat flour together with baking powder and add to the dough. The baking powder can be replaced with soda (1 tsp. l.) extinguished with 3% vinegar. Add refined vegetable oil and eggs. Mix everything until smooth. Note that the properties of flour are different, so you may need to take a little more or less than indicated in the recipe. Focus on the desired consistency of the dough.

7. Step 7:

   

   The dough should turn out quite thick, like pancakes.

9. Step 8:

   

   Grease the cupcake mold with butter and sprinkle lightly with wheat flour. Pour out half of the dough. I have a silicone mold with a hole in the middle, you can take any heat-resistant round or rectangular container. If the mold is not silicone, it is better to cover it with oiled parchment paper so that the cake does not stick.

10. Step 9:

    

    Distribute the curd mass. Smooth the surface with a silicone spatula.

11. Step 10:

    

    Put the rest of the dough on top. Preheat the oven to 175 degrees in advance (10-15 minutes before baking). Bake the cupcake for about 60 minutes. Each oven bakes differently, so the baking time and temperature may need to be changed. Focus on the specifics of your technique. How to check the readiness of baking? When the top is browned, pierce the pie in several places with a wooden toothpick. If the stick is dry, then it's ready.

12. Step 11:

    

    Remove the cupcake mold from the oven. Let it cool completely.

13. Step 12:

    

    Transfer the cooled cake from the mold to a flat dish or cutting board. Turn over and cut into two cakes. Prepare the glaze. To do this, mix cottage cheese with powdered sugar in a separate container with a whisk or mixer.

14. Step 13:

    

    Coat the top of the cupcake with cheese icing. Sprinkle with pastry powder. Garnish with currant berries (or any other berries or fruits). Bon appetit!

15. Step 14:

    

    It turned out very tasty!