INGREDIENTS
- – 400 g of carrots.
- – Juice of two oranges.
- – 125 cc of sunflower oil.
- – 4 models of eggs.
- – 370 g of flour.
- – 300 g of sugar.
- – 70 g of brown sugar.
- – 15 g baking powder.
- – 1 tsp of cinnamon powder.
- – 120 g of raisins.
- Frosting:
- – 300 g of white chocolate.
- – 300 g of milk cream.
- – 300 g of agency cream cheese.
- Decor:
- – Walnuts.
- – Comestible flowers.
- – Pistachio.
- – Recent oranges.
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PROCEDURE:
1. Peel and lower the carrots. Place in a saucepan, cowl with water and add the orange juice.
2. Prepare dinner till tender and course of.
3. Combine the puree with the yolks in a bowl. Add the oil, sugars and cinnamon. Add the dried grapes and raisins.
4. Lastly, beat the egg whites till stiff and add to the preparation.
5. Divide the preparation in two and prepare dinner in a 22 cm mildew in a preheated oven at 180ºC.
6. Frosting: Convey the milk cream to a boil, pour over the white chocolate. As soon as the preparation is heat, add the cheese at room temperature.
