Ingredients
Sponge
cane sugar
200g
7oz
0.80cup
13.40tbsp
salt
pinch
egg
3pc
butter
65g
2.28oz
0.26cup
4.36tbsp
grated carrots
245g
8.58oz
1cup
16.42tbsp
flour
245g
8.58oz
1cup
16.42tbsp
baking powder
2tsp
cinnamon
0.66tsp
nutmeg
0.33tsp
ground ginger
0.33tsp
vegetable oil
80g
2.70fl oz
Tangerine filling
tangerine puree
480g
16.80oz
2cup
32.16tbsp
sugar
40g
1.40oz
2.68tbsp
pectin
10g
0.35oz
0.67tbsp
The cream
sour cream
800g
28oz
3.20cup
53.60tbsp
condensed milk
150g
5.25oz
0.60cup
10tbsp
lemon juice
0.5pc
Method
Sponge
- Mix sugar, salt and eggs and beat everything well until the mass becomes clear and fluffy.⠀
- Add very soft butter at room temperature and beat gently until smooth.
- Sift the flour, baking powder and spices to the mixture, and combine.⠀
- Next, add vegetable oil and mix everything until smooth.
- Add grated carrots to the dough, and mix everything with a spatula.
- Divide the mass into 2 equal parts and bake at 356F (180C) in two 20cm rings for about 30 minutes.
Tangerine filling
- Warm up the puree to 104F (40C).
- Mix the pectin with sugar and pour it into the puree, stirring.
- Bring to a boil and cook for 1 minute.
- Cool the filling.
The cream
- Beat the sour cream with condensed milk until combined.
- Pour in a little lemon juice, without stopping to beat. The cream will thicken.
Assemble the dessert, filling the cups in the following order: sponge, the cream, the filling.
