Carrot Pie with Sweet Potato
Baking and Desserts | European cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
The recipe was shared with us by Chef John Smith from a local restaurant: "In this pie, we put the vegetables—carrots and sweet potatoes—in the spotlight, which is why it turned out to be so unusual. Sweet potatoes have a distinctly sweet, dessert-like flavor that I don't particularly enjoy as a side dish, but in desserts, their taste is intriguing, somewhat reminiscent of baked apples."
Ingredients
- Sweet Potato - 5.3 oz
- 33% Cream - 5 fl oz
- Carrot - 8.8 oz
- Sugar - 3.5 oz
- Wheat Flour - 1.8 oz
- Chicken Egg - 2 pieces
- Vegetable Oil - 3 fl oz
- Almond - 2.5 oz
- Baking Powder - 0.4 oz
- Walnuts - 2.1 oz
- Ground Cinnamon - 0.2 oz
- Apricot Jam - 8.5 oz
- Candied fruits - to taste
Step by Step guide
Step 1
Bake the sweet potato in a preheated oven at 356°F for 40 minutes.
Step 2
Cool the sweet potato, mash it into a puree, and add cream. Stir in the sugar and blend everything with an immersion blender until it reaches a mousse-like consistency. While the cake layer is baking, place the mousse in the refrigerator.
Step 3
For the batter, whisk the eggs with sugar until the mixture turns pale and the sugar is completely dissolved. Grate the carrots finely. Add both types of flour along with the baking powder, the grated carrots, spices, and vegetable oil to the beaten eggs, and mix thoroughly.
Step 4
Pour the carrot batter into a baking pan with a diameter of 22–25 cm and high sides, and place it in a preheated oven at 338°F for 30 minutes. Check for doneness with a toothpick: if it comes out clean, the cake is done.
Step 5
Let the cake cool, then cut it lengthwise into three layers. Spread each layer with quince jam, and then add the sweet potato mousse.
Step 6
Assemble the cake with three layers and decorate it with candied fruits.
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