Karask

Description
One of Estonian desert items is this cake-like barley bread. The recipe is hundrads of years old and was forgotten for a long time and now making its way back. The recipe is easy and the taste is simple but different, soft and delicious. This is what Estonian’s wealthier ancectors 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 sauteing

For Serve with Cranberry cream-sauce:
 * 200g plain yougert
 * 40g sugar
 * 80g cranberries
 * 150g whipping cream

Directions
1.	Grate the carrot, saute 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 all the things.

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

Serving

Cranberry cream-sauce for serving: 1.	Mix sugar and ypugert, till sugar is disolved.

2.	Whip the cream till soft and mix in the yougert.

3.	Mash the cranberries and add to the mixture.

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