Yoghurt cake with carrots and dried apricots
The "Yoghurt Cake with Carrots and Dried Apricots" is a delightful concoction, born out of culinary curiosity and the joy of travel-inspired discovery. Venturing into the heart of a quaint village, the welcoming aroma of baking led to this unexpected treasure. The cake marries the moistness of carrots with the tanginess of yoghurt and the chewy sweetness of dried apricots, creating a symphony of textures and flavors that enchant the palate. It's a testament to the simple elegance of using wholesome, natural ingredients to craft a dessert that satisfies the sweet tooth while offering a nourishing alternative to more indulgent options. The process of mastering this recipe reflected a journey of experimentation and refinement, ultimately culminating in a bake that’s both a tribute to the original encounter and a shared gift with those willing to explore the richness of flavors embedded in this remarkable dish. Now, as a harmonious blend of soft, tangy, and sweet elements, this Yoghurt Cake stands as a vibrant reminder of the adventures that inspire us and the universal pleasure of discovering and sharing good food.
Equipment
- 1 oven
Ingredients
- For the sponge:
- 4 large carrots 360g
- a handful of dried apricots
- 2 tbsp. oatmeal
- 3 eggs
- 3 tbsp yogurt
- a pinch of salt
- a pinch of baking soda slaked yogurt
- For filling:
- 200 gr. curds fat content of 1.8%
- 0.5 Article yogurt
- 1 banana
- 1 tsp gelatin
- vanillin
- who wants to can add sugar I did not because it was a sweet yogurt
Instructions
- Carrot + apricots in blendare chop, put in a pan. The yolks mixed with flour and yogurt, add the stewed mixture + beaten egg whites with the salt. Mix everything. Bake 25 min.
- Filling: Dissolve gelatin, allow to cool, add to yogurt. Add cottage cheese, banana and mix better in a blender.
- Cut into 4 pieces Korzhik, fluff filling and refrigerate overnight to solidify the gelatin. Above you can sprinkle with anything, such as cinnamon or coconut.
- Bon Appetit!