Carrot and sweet cheese cake

Name: Carrot and sweet cheese cake - Lucia J.
Ingredients: Base: 250 g biscuits; 125 g butter or margarine; a few bars of white chocolate (optional); carrot nectar; 8-10 young carrots; 3-4 star anise; a pinch of cinnamon; 500 ml water; 300 g sugar. Filling: 200 g sour cream; 200 g sweet cow cheese; 200 ml carrot nectar; one packet of gelatin (10 g). Jelly: 200 ml carrot nectar; one packet of jelly for cake.

Dessert - Carrot and sweet cheese cake by Lucia J. - Recipia

Delicious Carrot Nectar and Sweet Cheese Cake Recipe Preparation time: 40 minutes Cooling time: 2 hours (ideally 12 hours) Number of servings: 12 servings Welcome to the world of a fabulous dessert that combines the natural sweetness of carrots with the creaminess of sweet cheese! This no-bake cake is perfect for warm summer days or for those moments when you want to impress your friends with something special. Let's embark together on this culinary adventure! Useful information about the recipe: This recipe is ideal for those who want a quick and simple dessert that also offers many nutritional benefits. Carrots are an excellent source of vitamins, especially vitamin A, and sweet cottage cheese is rich in protein. Additionally, the cake does not require baking, making it easy to prepare even for beginners. Necessary ingredients: *For the base:* - 250 g biscuits (digestive or cocoa, as preferred) - 125 g butter or margarine - 2-3 bars of white chocolate (optional, for a richer taste) *Carrot nectar:* - 8-10 young carrots, peeled and diced - 3-4 star anise - A pinch of cinnamon - 500 ml water - 300 g sugar *Filling:* - 200 g sour cream - 200 g sweet cottage cheese - 200 ml carrot nectar (from boiling) - 1 packet of gelatin (10 g) *For the jelly:* - 200 ml carrot nectar (from boiling) - 1 packet of jelly powder Preparation: Step 1: Preparing the base 1. Start by grinding the biscuits. Use a blender to achieve a fine texture, similar to breadcrumbs. This will form the base of the cake. 2. In a bowl, melt the butter (or margarine) and white chocolate in a bain-marie. Mix well until you achieve a homogeneous composition. 3. Add the ground biscuits to the bowl with butter and chocolate and mix until all ingredients are incorporated. The mixture should be moist and slightly sticky. 4. Pour the mixture into a detachable ring mold (20 cm in diameter) and press with a spatula to form an even layer. Cover with plastic wrap and refrigerate for about 30 minutes. Step 2: Preparing the carrot nectar 1. In a pot, place the diced carrots, water, sugar, star anise, and cinnamon. Simmer for about 30 minutes until the carrots become soft. 2. After the carrots are cooked, remove some of the star anise and blend everything until you achieve a fine nectar. Let it cool slightly. Step 3: Preparing the filling 1. In another bowl, mix the sweet cottage cheese with the sour cream until you obtain a smooth and homogeneous cream. 2. Add the cooled carrot nectar and the gelatin hydrated in 100 ml of cold water, then melted in a bain-marie. Mix well until all ingredients are combined. 3. Pour the obtained cream over the biscuit base in the mold. Refrigerate for at least 2 hours or, ideally, let it cool overnight. Step 4: Preparing the jelly 1. In a small pot, mix the jelly powder with 200 ml of carrot nectar. Bring to a boil, stirring continuously, for 2-3 minutes. 2. After boiling, pour the hot jelly over the set cream. Wait for it to cool for about 30 minutes at room temperature. Step 5: Serving 1. It is recommended to leave the cake in the refrigerator overnight for the best results. 2. Before slicing the cake, you can stop a few cooked carrot cubes to sprinkle on top for a more attractive look and added taste. 3. Cut into portions and serve with a fruit sauce or a scoop of vanilla ice cream for a delicious contrast. Practical tips: - You can replace the carrots with other sweet vegetables, such as pumpkin, to vary the taste. - If you don’t have time to wait 12 hours, you can serve the cake after 2 hours, but it will be softer. - Depending on your preferences, you can also add a little vanilla to the filling for a more complex flavor. Frequently asked questions: - Can I use gluten-free biscuits? Absolutely! There are many delicious options available on the market. - What can I use instead of gelatin? You can try agar-agar, but make sure to follow the preparation instructions on the packaging. - What are the best fruits to serve alongside? Berries, such as blackberries or raspberries, pair perfectly with this dessert. Delicious combinations: This cake pairs wonderfully with a cold fruit tea or a banana and mango smoothie. On hot days, a mint lemonade would add a refreshing touch! I hope this carrot nectar and sweet cheese cake recipe inspires you to explore new flavors and textures. Enjoy!