Carrot Cake with Pear and Salted Caramel
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 40 minutes
🥕 Ingredients
19
🍽️ Servings
8
Description
A classic recipe with new details. Almonds have been added to the moist, textured sponge, and large pieces of pear are included in the cream cheese filling. Topping the cake is a layer of salted caramel — the perfect combination of flavors on the plate. Recipe adapted from a culinary guidebook.
Ingredients
- Wheat Flour - 9.5 oz
- Baking Powder - 0.4 oz
- Activated Baking Soda - 0.1 oz
- Ground Cinnamon - 0.1 oz
- Ground Nutmeg - 0.2 oz
- Carrot - 7.1 oz
- Oranges - 1 piece
- Vegetable Oil - 7 fl oz
- Chicken Egg - 4 pieces
- Sugar - 16.6 oz
- Pears - 2 pieces
- Cognac - 1 fl oz
- Butter - 8.5 oz
- Powdered Sugar - 5.3 oz
- Semi-soft cream cheese - 10.6 oz
- 10% cream - 5 fl oz
- Ocean salt - to taste
- Almond - 3.5 oz
- Pistachios - to taste
Step by Step guide
Step 1
For the dough, grind the almonds coarsely and toast them in a skillet until they release a nutty aroma.
Step 2
Combine the dry ingredients: flour, baking powder, baking soda, cinnamon, and nutmeg.
Step 3
Grate the carrot using a coarse grater. Finely grate the orange zest. Squeeze the juice from the orange flesh.
Step 4
Melt the butter, then add the vegetable oil and 30 ml of freshly squeezed orange juice.
Step 5
Beat the eggs with sugar until a thick foam forms. Add the mixture of oil and orange juice and stir. Incorporate the grated carrot and orange zest, and mix again. Add the dry ingredients and stir until the mixture is smooth. Pour the resulting batter into a baking pan.
Step 6
Bake in the oven at 320°F for 50 minutes. Check for doneness using a wooden skewer. Remove the finished sponge cake from the pan, let it cool, and wrap it in plastic wrap.
Step 7
For the filling, peel the pears and remove the seeds, then chop them into small cubes. Transfer to a saucepan, add sugar, nutmeg, and brandy. Cook on low heat until soft. Let cool.
Step 8
For the cheese cream, beat the butter with powdered sugar until fluffy, then add the cream cheese and beat until smooth. Transfer the cream to a piping bag.
Step 9
To make salted caramel, melt the sugar over low heat, then add the butter and salt, stirring to combine. Gradually pour in the warm cream, mixing until smooth, and let it simmer for 3-4 minutes. Strain the mixture through a sieve into a bowl and allow it to cool.
Step 10
Assemble the cake. Slice the cooled sponge cake into three equal layers using a wire. Spread cream on the first layer, smoothing it out, and create a border of cream around the edges. Place half of the pear filling on top. Repeat this process with the second layer. Cover with the third layer. Coat the top and sides of the cake with an even layer of cream. Refrigerate until set. Then drizzle with caramel and decorate with kumquats, whole almonds, and pistachio branches.
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