Homemade carrot cake

Carrot cake is a dessert that everyone with a sweet tooth will love. Homemade baked goods have an extraordinary taste. The biscuit itself turns out moist and juicy, and thanks to the cream, it seems to melt in your mouth. The cream for carrot cake can be different - cottage cheese, sour cream or cream cheese. Some recipes use caramel; it adds a special charm to the dessert.

Classic carrot cake at home

Both a professional and a novice cook can prepare a classic carrot cake at home. The process is not simple and requires maximum endurance and patience. If you follow the instructions, everything will work out at the highest level.

1. 
   Classic carrot cake is easy to make at home. Prepare the ingredients.Sour cream must be full-fat, ideally homemade. Preheat the oven to 180°C.
2. 
   Peel the carrots, rinse and finely grate.
3. 
   Remove the zest from a washed and dried orange.
4. 
   In a large bowl, combine eggs, sugar and orange zest.
5. 
   Mix with a mixer until foamy.
6. 
   Pour in odorless vegetable oil and season with cinnamon. We continue to knead with an electric appliance.
7. 
   After sifting the flour and baking powder separately, add a little to the liquid ingredients and knead until the lumps disappear.
8. 
   Add finely grated carrots into the biscuit dough and combine with a silicone spatula.
9. 
   Having sorted the walnuts from the shells and partitions, we chop them and pour them into the dough.
10. 
    Lightly grease the springform pan with butter or line it with parchment paper. Carefully pour the dough and scroll the mold so that the contents are distributed evenly. Place in a hot oven for 45 minutes.
11. 
    After the specified time has passed, open the oven door and carefully pierce the biscuit with a toothpick. We take out the finished base and place it on a plate to cool.
12. 
    Carefully remove the split sides, take out the biscuit and cut it into the desired number of cake layers.
13. 
    In a deep bowl, use a whisk to combine sour cream and powdered sugar.
14. 
    We assemble the cake using a ring, placing it on a plate for assembly. Place a spoonful of cream on the bottom and spread it over the surface. Place the cake on top and soak it with ⅓ of the prepared sour cream.
15. 
    We repeat the procedure until the ingredients run out.
16. 
    Generously soak the last cake layer. Having covered it, put it away for stabilization in the cold.
17. 
    After a few hours, we take out the baked goods and remove the ring.
18. 
    Carrot cake is ready! Decorate with chopped or ground walnuts.We cut it into portions and treat it to loved ones. Bon appetit!

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Carrot cake with walnuts

The carrot cake with walnuts looks fantastic. The recipe takes two hours to implement, and of course it will take time to stabilize. I recommend preparing it the night before and letting the cake sit overnight. In this case, the cake will be incredibly appetizing and well soaked.

Cooking time – 2 hours 00 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Wheat flour – 130 gr.
• Eggs – 2 pcs.
• Granulated sugar – 150 gr.
• Canned pineapple – 145 gr.
• Carrots – 110 gr.
• Baking powder – 1 tsp.
• Soda – 1 tsp.
• Cinnamon – 1 tsp.
• Salt – ¼ tsp.
• Walnuts – 115 gr.
• Vegetable oil – 100 ml.
• Ground nutmeg – ¼ tsp.
• Ground cardamom – ¼ tsp.
• Ground ginger – ½ tsp.

Caramel:

• Granulated sugar – 220 gr.
• Water – 60 ml.
• Cream 33% – 90 ml.
• Butter – 70 gr.
• Sea salt - to taste.

Cream:

• Mascarpone – 250 gr.
• Ricotta – 250 gr.
• Butter – 160 gr.
• Powdered sugar – 170 gr.
• Vanillin – 2 gr.

Step 1. Prepare the products.

Step 2. Turning on the oven at 180°C, prepare the dough. In a large bowl, combine the dry ingredients - granulated sugar, salt, sifted flour with soda and baking powder, as well as spicy flavorings. In a small container, beat the eggs with odorless vegetable oil.

Step 3. After peeling the carrots, finely grate them. After sorting through the walnuts, chop them randomly. Cut the canned pineapple into cubes.

Step 4. First, add the liquid ingredients to the dry ingredients and stir vigorously until the lumps disappear. Then add carrots, pineapples and nuts. We get a homogeneous mass.

Step 5. Cover the baking sheet with silicone parchment and distribute the dough over the covered surface.Place in a hot oven for a quarter of an hour.

Step 6. After checking whether the base is baked, take it out and let it cool. Using a mold, cut out the cakes.

Step 7. In a saucepan, mix water with sugar and heat, without stirring, until the grains are completely dissolved. Boil the syrup until it turns a pleasant amber color. In another bowl, bring the cream to a hot state. The butter should be soft.

Step 8. Turning off the heat, pour hot cream into the syrup and mix vigorously with a silicone spatula.

Step 9. Add butter to the caramel mass and stir until the substance becomes smooth.

Step 10. Pour large crystals of sea salt into a homogeneous mass. After stirring, pour the caramel into a jar and place in the cold to cool.

Step 11. Take out the ingredients for the cream.

Step 12. In a large bowl, combine softened butter with powdered sugar and vanilla using a mixer. Add mascarpone and ricotta in parts to the fluffy mass. Mix the cream. We reserve a little buttercream for decoration, transferring it to a pastry bag. Before assembling, take the caramel out of the refrigerator and let it warm up.

Step 13. Place the cake on the surface and coat with cream. We form a side of the cream using a pastry bag. Fill the center with caramel.

Step 14. Place the second cake layer and repeat the same steps.

Step 15. Finally, place the last cake layer and level the cake with cream. Put it in the cold to stabilize.

Step 16. Decorate the cake at your discretion, using the remaining cream. Place in the cold for a couple of hours.

Step 17. Cut the cake into portions.

Step 18. Treat your friends. Bon appetit!

PP low calorie carrot cake

PP low-calorie carrot cake is a dessert for those with a sweet tooth who are losing weight, the execution of which may seem difficult. But in reality everything is much simpler. The recipe is also suitable for those who do not eat white flour. Preparing the cake is not difficult, but it will require a significant investment of time.

Cooking time – 3 hours 00 minutes

Cooking time – 45 min.

Portions – 6

Ingredients:

• Oatmeal flour – 1 tbsp.
• Eggs – 3 pcs.
• Sweetener - to taste.
• Tangerine zest – 5 gr.
• Carrots – 250 gr.
• Baking powder – 10 gr.
• Ryazhenka – 200 ml.
• Vanillin – 2 gr.
• Cottage cheese 2% – 200 gr.
• Walnuts – 35 gr.
• Vegetable oil – 1 tbsp.
• Greek yogurt – 2 tbsp.

Cooking process:

Step 1. Prepare ingredients for the cake.

Step 2. Having broken the eggs into a bowl, combine them with a sweetener using a whisk. I prefer erythritol. It does not leave an unpleasant aftertaste, unlike stevia.

Step 3. Pour odorless vegetable oil and fermented baked milk into the resulting substance. Knead using a hand tool.

Step 4. Next, add the sifted oatmeal along with baking powder. Whisk until smooth.

Step 5. Cut the peeled carrots and place them together with 20 grams of walnuts in the chopper bowl.

Step 6. Grind to desired consistency.

Step 7. Place the twisted components into the dough. Mix.

Step 8. Line a glass container with high-quality baking paper. Pour the dough and put it in a hot oven to bake for 35 minutes at 180°C. Check to see if the base is baked with a skewer.

Step 9. Cool the carrot cake and divide it into cake layers, cutting off uneven edges.

Step 10. Mix cottage cheese, Greek yogurt, vanillin and sweetener.

Step 11. Stir by hand or use an electric appliance.

Step 12Place the crust on a plate for assembly.

Step 13. Distribute the third part of the cream.

Step 14. In this way, assemble the entire cake and level it with the remaining cream.

Step 15. Grind the biscuit scraps and decorate the sides with them.

Step 16. Decorate the top of the cake with the remaining chopped walnuts and tangerine zest. To stabilize, transfer the cake to the refrigerator for several hours.

Step 17. Cut into portions and enjoy the dessert without harming your figure. Bon appetit!

Carrot cake with cheese cream cheese

Carrot cake with cheese cream cheese is a dessert that will not leave any sweet lover indifferent. The fragrant biscuit base goes perfectly with the butter cream. The cooking technology will not cause any difficulties. You can involve children in the entertaining process; it will be very interesting. The biscuit turns out moist and juicy. A delightful end to every meal.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Wheat flour – 250 gr.
• Eggs – 3 pcs.
• Vanilla sugar – 1 tbsp.
• Salt – ¼ tsp.
• Ground nutmeg – 0.5 tsp.
• Ground ginger – 0.5 tsp.
• Brown/regular sugar – 180 gr.
• Soda – ⅓ tsp.
• Carrots – 350 gr.
• Baking powder – 1 tsp.
• Powdered sugar – 60 gr.
• Cinnamon – 1 tsp.
• Cream cheese – 250 gr.
• Walnuts – 150 gr.
• Vegetable oil – 250 ml.
• Lemon juice – 1-2 tbsp.

Cooking process:

Step 1. Prepare the ingredients and heat the oven to 180°C. We chop the peeled juicy and sweet carrots in a convenient way - with a grater or on a food processor. We sort out nuts from garbage and partitions (it is not necessary to use walnuts). For a brighter taste, dry in a dry frying pan. Weigh out the spices based on your taste.

Step 2.Beat C0-C1 category eggs with brown (or regular) sugar and vanilla sugar. Pour in deodorized vegetable oil and combine the ingredients again until smooth. If desired, use powdered sugar instead of sugar. Adjust the amount of sweetness to taste. If the carrots are too sweet, the proportions of sugar can be reduced.

Step 3. Add sifted flour with baking powder and soda, salt and spices. It is important not to overdo it with aromatic spices, so as not to overwhelm the taste of the carrot cake. Mix with an electric appliance so that there are no lumps. The biscuit can be prepared with any flour, mixing several types or using bran, if the situation requires it.

Step 4. Add chopped walnuts and chopped carrots. Combining the components. Place the dough into a greased pan and bake for 50 minutes in a hot oven. Pierce the biscuit with a skewer. We take it out and leave it to cool in the mold. Then we cut it into the desired number of cakes with a knife, thread or a special device.

Step 5. Combine the chilled cream cheese with powdered sugar. Beat until fluffy and add citrus juice. Knead until smooth. Assemble the cake by placing the cake on a plate and soaking it with a generous layer of cream. We repeat the steps until the components run out. We put the product in the cold to stabilize. Overnight is best, but a couple of hours will be enough for soaking.

Step 6. Decorate the chilled dessert to taste. For example, chopped nuts. You can use fresh fruits, berries or dried oranges. Cut the cake into portions. Boil the kettle and brew your favorite drinks. A chic dessert will captivate all guests; emotions and compliments will know no bounds. Bon appetit!

Carrot cake with sour cream

Carrot cake with sour cream is a delicious delicacy with a moist texture. For cooking, simple products are used that magically turn into an amazing treat. Cook and surprise your relatives with incredible baked goods.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 6

Ingredients:

• Wheat flour – 200 gr.
• Eggs – 2 pcs.
• Granulated sugar – 120 gr.
• Carrots – 250 gr.
• Baking powder – 1 tsp.
• Powdered sugar – 50 gr. + 1.5 tbsp.
• Cinnamon – 1 tsp.
• Sour cream 25% – 300 gr.
• Walnuts – 100 gr.
• Vegetable oil – 100 ml.
• Salt – a pinch.

Impregnation:

• Water – 150 ml.
• Granulated sugar – 2-3 tbsp.
• Honey – 1 tbsp.
• Cognac/rum – 25 ml.

Cooking process:

Step 1. Prepare the ingredients for an amazing dessert. Peel the juicy sweet carrots.

Step 2. Transfer the sour cream to a sieve lined with several layers of gauze. Let's settle.

Step 3. Excess moisture will drain out and the sour cream will become thicker.

Step 4. We sort the nuts from the shells and partitions. Grind using a chopper or coffee grinder.

Step 5. Shake the eggs with refined vegetable oil.

Step 6. Add sugar and beat again.

Step 7. Sift flour, baking powder and cinnamon into the whipped mixture. Combine until smooth.

Step 8. Pour chopped walnuts into the biscuit dough.

Step 9. Finely grate the peeled carrots and transfer them to the dough.

Step 10. Knead the dough until smooth.

Step 11. Line a refractory mold with siliconized parchment and pour in the carrot mixture. Bake for 20 minutes at 180°C.

Step 12. After checking the readiness of the cakes, take them out and cool them.

Step 13. Divide the baked cakes into parts corresponding to the number of layers.

Step 14. For impregnation, boil water with granulated sugar. After boiling for 3 minutes, turn off the heat and add alcohol. When the impregnation becomes warm, add honey, but this is optional.

Step 15. Place the weighed sour cream in a tall bowl.

Step 16. Add powdered sugar.

Step 17. Beat with a mixer until fluffy.

Step 18. Soak the cakes with sugar liquid.

Step 19. Distribute the cream over the cakes.

Step 20. Repeat the steps. For decoration we cut out stencils.

Step 21: Dust the top with powdered sugar. Place the cake in the refrigerator for a couple of hours so that the cakes are well soaked.

Step 22. Treat your loved ones. Bon appetit!

Lenten carrot cake with orange juice

Lenten carrot cake with orange juice looks gorgeous. A juicy biscuit with a delicate layer will bring a lot of unforgettable impressions. The moist texture makes the cake incredibly delicious. A fragrant cake is sure to be a pleasant end to a special event.

Cooking time – 3 hours 35 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• Wheat flour – 250 gr.
• Mix of spicy spices – 4 gr.
• Granulated sugar – 90 gr.
• Orange – 1 pc.
• Carrots – 240 gr.
• Baking powder – 3 tsp.
• Soda – 1 tsp.
• Applesauce – 100 gr.
• Orange juice – 75 ml.
• Vegetable oil – 115 ml.
• Orange chips - optional.

For cream:

• Granulated sugar – 75 gr.
• Applesauce – 250 gr.
• Orange juice – 100 gr.
• Cocoa butter – 40 gr.
• Corn starch – 40 gr.

Cooking process:

Step 1. Prepare the products. Peel the sweet and juicy carrots.

Step 2. Combine sifted flour, soda, spices, baking powder and granulated sugar.

Step 3. After stirring the dry ingredients, add odorless vegetable oil.

Step 4. Knead until it has a sandy texture.

Step 5.Remove the zest from a clean orange and add to the shortbread crumbs. Pour in orange juice and add applesauce. Stir.

Step 6. Grind the peeled carrots and add to the previous mass. Knead the dough until smooth.

Step 7. Fill the split ring with dough. Place in an oven preheated to 180°C and bake for half an hour. Pierce with a toothpick.

Step 8. Take out the ingredients for the cream.

Step 9. Add sugar to the applesauce and combine the ingredients in a saucepan.

Step 10. Pour in the starch and mix with a whisk so that there are no lumps left.

Step 11. Pour in the orange juice and stir again, heat until thick with regular stirring.

Step 12. Add cocoa butter to the thick, bubbling mass and continue cooking until completely dissolved.

Step 13. After removing the cream from the heat, cover it with cling film and let it cool.

Step 14. Beat the cooled cream until fluffy.

Step 15. Cool the baked cake in the mold, then carefully remove the ring.

Step 16. Divide the cake into parts depending on the desired number of layers.

Step 17. Place the cake on a dish and generously soak it in cream.

Step 18. Having completed the assembly, we transfer it to a substrate or assemble it directly on it. Level the top and sides with cream.

Step 19. Decorate as desired. I have dried oranges. You can use fresh fruits or berries.

Step 20. Cool in the refrigerator.

Step 21. Cut into portions.

Step 22. Serve the treat with hot drinks. Bon appetit!

Diet carrot cake without flour and sugar

Dietary carrot cake without flour and sugar is made from oat bran. Despite this, the texture of the cake is tender. Curd cream is prepared from a product of any fat content. But if you want to reduce calories, take low-fat cottage cheese.Carrots must be juicy and sweet.

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 2

Ingredients:

• Oat bran – 2 tbsp.
• Eggs – 1 pc.
• Granulated sugar/sweetener – 3 tsp.
• Lemon zest – 1 tsp.
• Carrots – 1 pc.
• Baking powder – 1 tsp.
• Corn starch – 20 gr.
• Vanillin – 1.5 g.
• Cottage cheese – 130 gr.
• Milk – 4-5 tbsp.
• Butter – for greasing the bowl.

Cooking process:

Step 1. Pour milk and egg of category C0-C1 into a bowl. Add high-quality oat bran. We check that they are not bitter. Mix thoroughly.

Step 2. Separately combine starch, sugar or sweetener and baking powder.

Step 3. Add the dry mixture to the liquid oat mixture.

Step 4. After peeling the carrots, finely grate them and add them to the dough.

Step 5. Pour the dough into the oiled multicooker bowl and cook with the lid closed in the “Baking” mode. In the middle of the cycle, check and turn over.

Step 6. Transfer the cake to a plate after the program is completed and cool.

Step 7. Divide the cake into 4 parts.

Step 8. Mix cottage cheese with vanilla and sugar or sweetener. Soak each quarter.

Step 9. Place the pieces on top of each other and level the sides with the remaining cream.

Step 10. Decorate with zest and put it in the cold to stabilize. Best at night. Cut into pieces.

Step 11. Treat your loved ones. Bon appetit!

Carrot cheesecake

Carrot-curd cake attracts with its stunning appearance. A luxurious treat will be a wonderful option for you to welcome guests. The dessert is very popular with both children and adults. The most delicate cream adds juiciness to the carrot cake.

Cooking time – 2 hours 50 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Wheat flour – 200 gr.
• Eggs – 2 pcs.
• Brown sugar – 100 gr.
• Cottage cheese – 200 gr.
• Carrots – 1 pc.
• Soda slaked with lemon juice – 1 tsp.
• Powdered sugar – 3-4 tbsp.
• Cinnamon - to taste.
• Sour cream – 250 gr.
• Dark chocolate – 100 gr.
• Mayonnaise – 2 tbsp.
• Vanillin – 2 gr.

Cooking process:

Step 1. Combine eggs and brown sugar.

Step 2. Add mayonnaise, soda, slaked lemon juice and sifted flour into the whipped mass. Stir until smooth.

Step 3. Peel the carrots and grate them on a fine grater. Add to the dough.

Step 4. Knead the dough until smooth. We cover the form with siliconized parchment. Let's level it out. Place in the oven preheated to 180°C for half an hour.

Step 5. Chop or break half of the chocolate into pieces.

Step 6. For the cream, combine cottage cheese and sour cream. Add powdered sugar, vanillin and cinnamon. We punch the mass with a submersible device until smooth.

Step 7. Check the baked cake for readiness with a toothpick. Remove the biscuit and cool slightly.

Step 8. Divide the hot pie into the desired number of layers.

Step 9. Place chocolate pieces on the hot cake.

Step 10. Next, distribute the curd cream.

Step 11. In this way we assemble the entire cake. Use the remaining cream to smooth the sides and top.

Step 12. Melt the remaining chocolate and draw on top using a cornet. Sprinkle with grated chocolate. The decor depends on your imagination.

Step 13. We remove the cake to stabilize for several hours. Then we cut it into portions.

Step 14. The cake turns out juicy.

Step 15. Boil the kettle and treat your household members to dessert. Bon appetit!

Carrot sponge cake

Carrot sponge cake is easy to prepare. The cream requires cream cheese, which gives the treat an extraordinary taste. The dessert looks incredible.The perfect treat for a special occasion will delight everyone who is lucky enough to try it.

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Wheat flour – 200 gr.
• Eggs – 2 pcs.
• Powdered sugar – 70 gr.
• Cream cheese – 400 gr.
• Carrot puree – 220 gr.
• Baking powder – 5 gr.
• Cinnamon – 3 gr.
• Cream 33% – 70 ml.
• Vegetable oil – 160 ml.
• Granulated sugar – 240 gr.
• Soda – 3 gr.
• Salt – 3 gr.

Cooking process:

Step 1. Peel the juicy carrots. You will need twice the specified amount of vegetables, i.e. approximately 440 grams.

Step 2. Grate the root vegetables. Transfer to a saucepan with a double bottom.

Step 3. Pour in water and place over the fire. Boil it down.

Step 4. Grind the cooked vegetable using a submersible device.

Step 5. Prepare the remaining components. Combine vegetable oil with sugar, add carrot puree and eggs.

Step 6. Add sifted flour with baking powder and soda to the liquid mixture. Salt and stir until smooth. Add spices if desired.

Step 7. Pour the dough into the mold. You can bake the cakes one at a time or at once, and then cut them into the number of layers.

Step 8. Place in a hot oven for 15-20 minutes at 170°C.

Step 9. Cool the sponge cakes.

Step 10. Whip heavy cream until fluffy peaks form. Add powdered sugar and continue beating. Add cream cheese and bring the cream until smooth. All foods must be cold.

Step 11. Soak the cakes with cream. This is how we assemble the cake. Mix the remaining cream with dye and decorate the sides with careless strokes.

Step 12. Then we align and get uneven color transitions.

Step 13. Decorate in the same way, using a dye of a different color.

Step 14Place the cake in the refrigerator to stabilize. Then we decorate with berries or fruits. Bon appetit!

Carrot cake with orange caramel

Carrot cake with orange caramel looks very beautiful. The cooking process is simple, quite lengthy, but exciting. Assembling a cake is a fun process that kids will enjoy. This cake will become your favorite dessert. If you have an anniversary or a special event coming up, this delicacy will receive all the applause.

Cooking time – 12 h. 00 min.

Cooking time – 1 hour 00 minutes

Portions – 8

Ingredients:

• Wheat flour – 250 gr.
• Eggs – 3 pcs.
• Granulated sugar – 210 gr.
• Orange (zest) – 1 pc.
• Carrots – 240 gr.
• Baking powder – 10 gr.
• Vegetable oil – 180 ml.
• Cinnamon – 6 gr.
• Walnuts – 120 gr. (optional).

Orange caramel:

• Granulated sugar – 250 gr.
• Water – 60 ml.
• Butter – 70 gr.
• Cream 33% – 70 ml.
• Orange juice – 70 ml.
• Orange (zest) – 1 pc.

Cream:

• Powdered sugar – 80 gr.
• Cream 33% – 170 ml.
• Creamy curd cheese – 500 gr.

Evening cream:

• Butter – 140 gr.
• Powdered sugar – 140 gr.
• Curd cheese – 420 gr.
• Turmeric – 1 tbsp.

Cooking process:

Step 1. Prepare the ingredients for the biscuit base.

Step 2. After rinsing the orange well, remove the zest.

Step 3. Chop the peeled carrots into pieces.

Step 4. Place in the shredder.

Step 5. Grind the carrots.

Step 6. Sift flour and baking powder into a bowl.

Step 7. Add cinnamon.

Step 8. Combining the components.

Step 9. Break the eggs into a separate bowl.

Step 10. Add sugar.

Step 11. Beat with a mixer.

Step 12. You should get an airy, whitened mass.

Step 13. It will take at least 5 minutes. It all depends on the power of the electrical appliance.

Step 14Pour in odorless vegetable oil. We continue to beat.

Step 15. Add chopped carrots.

Step 16. Then pour in the zest.

Step 17. Mix with a whisk.

Step 18. Add dry ingredients.

Step 19. Combine the products with a spatula.

Step 20. Pour the dough into molds.

Step 21. Bake in a hot oven at 170°C for 45 minutes. Poke with a toothpick to check for doneness.

Step 22. After cooling slightly, remove the sponge cake from the mold and wrap it in film. Place in the cold for 6 hours.

Step 23. Prepare products for caramel.

Step 24. Squeeze out the orange juice and strain.

Step 25. Pour water into a saucepan and add sugar.

Step 26. After placing on the fire, cook the syrup without stirring.

Step 27. When the mass becomes amber in color, add butter. Stir.

Step 28. Pour in the hot cream. Mix well.

Step 29. Then pour hot juice and continue heating.

Step 30. Add the zest and stir.

Step 31. Cool the prepared caramel and strain.

Step 32. Cover with film in contact and put in the cold.

Step 33. Take out the ingredients for the cream. Combine cream cheese with powdered sugar.

Step 34. Add cold cream.

Step 35. Beat until fluffy and scrape the cream from the sides with a spatula.

Step 36. Fill culinary bags with caramel and cream.

Step 37. Cut the biscuits into cake layers.

Step 38. Spread the cake with cream, put caramel in the center.

Step 39. This way we assemble the cake. Place in the cold to stabilize for 4 hours.

Step 40. Prepare the leveling cream. Products should be at room temperature.

Step 41. Beat the butter until fluffy. Add powdered sugar. We continue to beat.

Step 42. Then add the cheese and combine the ingredients at minimum speed.

Step 43For a beautiful color, add turmeric. Stir.

Step 44. Using cream, level the cake.

Step 45. Make patterns if desired.

Step 46. Decorate with fruits or berries.

Step 47. Cut the finished cake into pieces and invite guests. Bon appetit!