Desserts from Italy
translated by Italian with
Sweet delicious and delicious
Separate the egg yolks from the albumin, assembling the first with the sugar until it is light and light.
I worked with the planetary, using the whip. Add the oil, spices and flour. Let's grab the carrots by hand or if you prefer chopping them with the minipimer.
Add to the compound, sprinkling with a wooden spoon, with movements from the bottom to the top, so as not to disassemble the compound.
Let's add the snow-covered blades and embed them well.
We bake the baking tray and put it in paper oven, I would recommend lining it all up, making sure to create a high edge so that the cake can grow without risk coming out of the pan.
Stir in hot oven at 180 ° for at least one hour. Do not worry if it darkens a bit, it is due to cane sugar and spices.
We open the baking tray after 10 minutes, and allow to cool completely.
For frosting I recommend working in two parts. That is, first work 300 grams of sugar with 50 grams of butter until you get a smooth and soft cream
Finally add the cheese, using the whips, finally adding the lemon peel.
In this way you better control the yield and especially the sugar is better embedded in the whole, not bothering it with taste.
Cut the cake into three disks. With a few sacs we create frosting tufts, so distribute it homogeneously.
Let's cover the second pie circle.
I added nuts to give a crisp and bitter note to the cake
We put it in the fridge for ten minutes, so the frosting can harden a little.
Cover with the third and last disc before covering with a frosting layer and put it back in the fridge.