Karask

Description
One of Estonia's dessert items is this cake-like Barley bread. The recipe is hundreds of years old and was forgotten for a long time. It is now making its way back. The recipe is easy and the taste is simple but different, soft and delicious. This is what Estonians’s wealthier ancestors ate for special occasions.

Ingredients

 * 500g sour cream
 * 1 egg
 * 0.5 teaspoon salt
 * 3 tablespoon Sugar
 * 60g butter, melted
 * 100g whole wheat flour
 * 200g barley flour
 * 0.5 teaspoon baking soda
 * 150g carrot (grated finely)
 * 20g butter, for sautéing

For Serve with cranberry cream-sauce:
 * 200g plain yoghurt
 * 40g Sugar
 * 80g cranberries
 * 150g whipping cream

Directions
1.	Grate the carrot, sauté with butter on a pan, and let it cool.

2.	Mix soda and flours.

3.	Beat the eggs, add sour cream, suger, salt.

4.	Now in this mixture, add the flour mixture.

5.	In the end, add melted butter and carrots and mix very well.

6.	Pour the whole mixture in a baking dish and bake at 180C for 35–40 minutes.

Serving

cranberry cream-sauce for serving:

1.	Mix sugar and yoghurt, until Sugar is dissolved.

2.	Whip the cream until soft and mix in the yoghurt.

3.	Mash the cranberries and add to the mixture.

Serve karask hot with this sauce. This serving will be enough for 10-12 people.