Carrot Cake Roll with Cream Cheese Filling


For the carrot roll cake

°2 Label Rouge Sables carrots

° 4 eggs

° 100 g of sugar

° 1 tsp ground cinnamon

° 1/4 C A C powdered nutmeg

° 1/2 C A C powdered ginger

° 100g of flour

° 1/2 C A C of yeast

For garnish

° 120 g of butter

° 300g fresh cheese

° 120 g icing sugar

° The seeds of a vanilla pod

For decoration

°50 g crushed pecan nuts

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rack Proof: New York Style Cheesecake



Preheat the stove to 210°.

2. Wash, then strip the Label Rouge Sables Carrots and begin by grinding them.

3. Separate the egg whites from the yolks. Beating egg whites.

4. Whiten the egg yolks and the sugar utilizing a whisk. Add carrots and flavors. To combine as one.

5. Add flour and baking powder. Blend once more.

6. Tenderly overlay the beaten egg whites into the hitter in two clusters.

7. Spread the batter on a baking sheet covered with material paper. Prepare 10 to 12 minutes. Let cool.

8. To set up the cream, whip the delicate spread and the cream cheddar. Add the icing sugar and the grains of a vanilla case.

9. Decorate the bread roll with 2/3 of the cream, then, at that point, delicately roll it widthwise. Refrigerate for 60 minutes. Cut the sides.

Spread the leftover cream on the roll, and finish with the squashed walnuts and little cuts of Label Rouge sand carrots.

Enjoy !

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