Sift the flour with salt and baking powder. Grate the carrot on a fine grater, add sugar, butter and water and make a homogeneous mass. Portioned flour, mixing thoroughly. Fry the nuts in a dry frying pan, chop with a knife and add to the dough.
Cover the bottom of the mold with a diameter of 22 cm with baking paper. Lay out a third of the dough, level and place in the oven preheated to 180 ° C for 20–25 minutes. In the same way, prepare two more Korzh.
You can bake all the dough at once, and then cut it into three pieces. Baking time in this case will be approximately 40-50 minutes.
Grate the orange zest on a fine grater and squeeze all the juice out of the fruit. Pour into the juice so much water to make 500 ml. Pour in the zest and mix.
In a saucepan combine semolina and sugar. The more sugar, the sweeter the cream will turn out. Pour in citrus water and, while constantly stirring, bring the cream to a thickening over moderate heat. Boil it for another 2-3 minutes and cool. While the cream is still a little warm, punch it with a blender.
Even the cooled cakes, slightly cutting the tops. Crush cuts into a crumb. Connect the cakes, cream each of them and the edges of the cake. Sprinkle the side parts and the top around the perimeter with crumb. Decorate the cake with nuts and refrigerate for 1-2 hours.
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