CARROT CAKE WITH APPLES AND CREAM

INGREDIENTS FOR CARROT CAKE:

300 g of cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3 eggs
2/3 cup oil, e.g. rapeseed
300g grated carrots
pinch of salt
INGREDIENTS LAYER INGREDIENTS:

1 kg of apples, slightly acidic
half lemon juice
2 jellies
1/2 cup water
INGREDIENTS FOR CREAM LAYER:

500 g cream cheese or from a bucket
250 ml 30% cream cream
3 tablespoons powdered sugar
3 teaspoons of gelatin
1/3 cup water
* 1 cup of 250 ml.

Form with dimensions 24 × 24 cm lined with baking paper. Sift flour with soda, powder and cinnamon. In a separate bowl, we mix eggs and sugar into a light and fluffy mass (it should triple its volume). Then pour a small stream of oil and add salt and grated carrot (grated on large holes for me). Finally, add dry ingredients in three portions and mix only to combine. We put it into the mold and bake at 160 C for about 40-50 min. to the so-called dry stick. We take out, cool and cut into two parts.
Peel apples, sprinkle with juice and pour water. We stew for a moment so that they do not fall apart too much. Remove from heat and pour jellies. Mix thoroughly and leave until it begins to solidify slightly. We lay out the carrot cake on the top.
Pour gelatin with water and leave for 5 minutes. to swell. Then heat in the microwave for a while and leave to cool.
Mix the cream into a stiff mass. We mix the cheese with sifted powdered sugar and whipped cream. Finally, pour a small stream of gelatin. We lay 3/4 on an apple layer and cover with carrot cake. The remaining part is smeared with the top and we make light waves, e.g. with a fork. We put in the fridge for several hours.