Ingredients
The pastry
egg
3pc
sugar
150g
5.25oz
0.60cup
10tbsp
vanilla
vegetable oil
90ml
2.97fl oz
0.36cup
6tbsp
flour
180g
6.30oz
0.72cup
12tbsp
baking powder
10g
0.35oz
0.67tbsp
carrot
300g
10.50oz
1.20cup
20tbsp
salt
pinch
The cream
heavy sour cream
200g
7oz
0.80cup
13.40tbsp
cottage cheese (or cream cheese)
300g
10.50oz
1.20cup
20tbsp
vanilla
sugar
to taste
Method
The pastry
- Whip the eggs with a pinch of salt for about a minute.
- Add sugar, and whip until white (not to peaks).
- Add vanilla and vegetable oil, mix with a spatula.
- Pour the flour and carrots on a fine grater; add the baking powder, and mix with a spatula.
- Put the parchment in the mold, and pour the resulting mass.
- Bake the pastry in the oven at 356F (180C) for about 40 minutes.
- Check the readiness with a skewer.
The cream
- Combine all the ingredients until homogeneous.
- Spread the cream on the cooled carrot pastry,.
- Decorate as desired (I have pistachios and sweets), cut and enjoy.
