Carrot cake with quince

Category: Confectionery

Ingredients
For a biscuit:
Carrot	170 g
Sugar	170 g
Eggs	4 things
Flour	70 g
Almond	200 g
Zest	0.5 lemon
Salt	pinch
For the jelly layer:
Peeled quince	300 g
Sugar	80 g
Water	250 ml
White wine	100 ml
Vanilla sticks	1 PC
Gelatin	12 g
Juice from one lemon
For the frozen cheesecake:
Sugar	100 g
Water	50 ml
Yolks	4 things
Cream 33%	270 g
Cream cheese	330 g
Gelatin	15 g
Water (for gelatin)	70 ml
Zest	0.5 lemons
Lemon juice	taste
Form 24 and 22 cm

Cooking method

Pour gelatin with water. Peel the quince, cut into small cubes, sprinkle with lemon juice so that the pulp does not darken. Pour the skins and cores with water, bring to a boil and cook over low heat for 25 minutes. Then strain the resulting syrup through cheesecloth.

Add sugar, squeezed syrup, wine to the quince cubes. Bring to a boil and simmer over low heat until the quince is soft, but make sure that it does not fall apart at all. Let cool slightly.

Wrap the bottom of the 22 cm mold with cling film and place on a dish or board. Melt the swollen gelatin and pour over the quince cubes. Stir and pour into mold. Remove in the cold until it solidifies.

Grate the carrots on a fine grater. Grind the nuts. Sift flour. Divide the eggs into whites and yolks. Grate the zest.

Mix carrots with nuts, rind, flour and salt.

Beat the yolks with 50 grams of sugar. And combine with a carrot-nut mixture.

Beat the whites, gradually introducing the remaining sugar into them until stable peaks.

Then, in several steps, introduce the whipped proteins into the dough, gently kneading until smooth.

Transfer the dough to a 24 cm diameter, unlubricated dish, the bottom of which is covered with parchment. Bake the biscuit at 190 degrees for 45-50 minutes. Let it cool for 5-10 minutes, then walk with a knife along the walls of the mold and remove it. Turn the sponge cake on the wire rack and remove the parchment. Allow to cool completely.

Cut the cooled biscuit in half. And cut each cake to 22 cm.

For cheesecake, pour gelatin with water. Beat a little cheese with zest and lemon juice (optional and taste)

Boil the syrup from water and sugar, bringing it to 110-120 degrees. Beat the yolks and continuously stirring in a thin stream to introduce the syrup into them, beat until the mixture is completely cool.

Melt the swollen gelatin and add to the cheese mass - mix. And pour in the yolk mixture, stirring until smooth.

Beat the cream until firm peaks and combine with the cheese mass in several steps.

Cover the 24 cm form with foil and place on a plate or dish. Lay an acetate tape on the sides. Place the first cake on the bottom. Put a little cream and a layer of quince on it. Then put half the cheese mass on the layer and in the space between the ring and the crust. Hit the plate several times on the table so that the cheese mass goes well on the sides.

Place the second cake on top.

And on the cake and in between aboutthe resulting cheese mass
level the surface and refrigerate overnight.

Remove the ring and tape from the finished cake. Transfer to a dish and garnish. For decoration, I whipped a little cream and dyed it with carrot juice. I applied strokes and leveled with a spatula. Sprinkled on top with biscuit crumbs and almond petals.