Ingredients

Sponge biscuit
flour
0.75 cup
170 g
5.95 oz
5.61 fl oz
carrots
0.75 cup
170 g
5.95 oz
5.61 fl oz
sugar
0.75 cup
170 g
5.95 oz
5.61 fl oz
eggs
2 pc
yoghurt
0.50 cup
100 ml
3.30 fl oz
vegetable oil
0.50 cup
125 ml
4.12 fl oz
roasted nuts
0.50 cup
100 g
3.50 oz
3.30 fl oz
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
baking soda
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
cinnamon
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
Confit (for 1 layer)
canned apricots
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
cornstarch
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
gelatin (Dr. Oetker)
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
water
2 tbsp
30 g
1.05 oz
0.99 fl oz
Cream
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
cream 33-35%
0.75 cup
200 g
7 oz
6.60 fl oz
powdered sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
Topping cream
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
cream 33-35%
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz

Method

Sponge biscuit

  • Grate the carrots finely in advance or chop them with a blender. Grind the roasted nuts either with a knife or with a blender.
  • Mix flour with baking powder, baking soda, cinnamon and sift all.
  • All ingredients should better be at room temperature.
  • Whip the eggs with sugar until they increase in volume and whiten. Add vegetable oil, plain yoghurt and whipwith a mixer at a low speed.
  • Then add carrots, dry ingredients and at the end add nuts. Knead the dough until smooth, also at a low mixer speed
  • Divide the dough into three equal parts and bake in an oven preheated to 160C (320F) for 25-30 minutes.

I baked the cake layers in three molds with diameter of 16cm at the same time. I recommend dividing the dough and baking the cake layers, each in its own mold.

Confit

  • Cover the gelatin with water, and leave to swell.
  • Cut the apricots into small pieces, put in a saucepan, add sugar and put on the stove. Bring the mass to a boil, boil for several minutes
  • Mix cornstarch with sugar and drizzle into a saucepan, stirring actively. Boil for another 2 minutes, the mass will become thicker
  • Remove the saucepan from the stove and mash the mass with a hand blender until smooth.
  • Dissolve the swollen gelatin in a water bath and add to the apricots, beat with a blender until smooth
  • Line the  bottom of the springform with d=14 cm with 2-3 layers of a cling film. Pour out the warm mass and put it in the freezer for several hours until it hardens completely.

Creams

  • Put all the ingredients in a bowl and whisk for a few minutes until fluffy and thick. It takes me no more than 5 minutes.

Cake assembling

  • Cover the center of the plate with a small amount of cream and put the first cake layer. The cakes can be soaked with canned apricot syrup (30-40ml / 1.00-1.35 fl oz per cake layer), put the cream on top, level it, then put the frozen filling and again a layer of cream. Repeat the procedure until the cake is completely assembled.
  • Put the cake in the springform ring and put it in the refrigerator for 6-8 hours to harden. When the time passes by, start applying the topping cream.