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Carrot cake with raspberry - cottage cheese cream

My first carrot cake with raspberries - cottage cheese cream. I wanted to cook it for a long time, but the time had not come. Well, it's finally done!

Carrot cake with raspberry - cottage cheese cream
Servings4 Serving
CategoryDifficultyEasy
Ingredients for Sponge cake
 1 Egg
 140 g Carrot
 120 g Milk (2%)
 70 g Flour (rice)
 70 g Dates
 30 g Walnuts
 30 g Cranberries
 20 g Butter
  tsp. Soda
Ingredients for Cream
 200 g Skimmed milk curd
 100 g Raspberries
 5 g Corn starch
 Sweetener
Preparation
1

Grate the carrots on a fine grater.

2

Beat the egg with milk and butter.

3

Walnuts chopped, add cranberries, chopped dates, carrots and flour with a fine. Mix everything.

4

Add the egg - milk mixture to the dry mixture. And puts the dough in the form.

5

Put in the oven at 170 degrees and bake for ~ 45-50 minutes. Remove and cool.

6

Boil the raspberries with sweetener. Add a teaspoon of cornstarch and stir while heating until the mass thickens. Cool.

7

Blend the curd with raspberries in a homogeneous mass.

8

The baked biscuit is cut into 3 parts.

9

Spread the cream between the layers of the biscuit. Decorate to your heart's content.

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Nutrition Facts

Finished product weight 770

Servings 4


1 serving contains
Calories 428
% Daily Value *
Total Fat 17.1g27%
Total Carbohydrate 45.1g16%
Protein 22.8g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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