CARROT cutlet

CARROT cutlet
constituents For the cutlet
160g white sugar
160g brown sugar
4 eggs M
240 g of sunflower oil painting
320 g grated carrot
240 g of wheat flour
2 and a half ladles chemical incentive( Royal type)
2 ladles of ground cinnamon
For the cream
160 g unsalted adulation at room temperature
320g icing sugar
160 g cold cream rubbish( Philadelphia type)

  1. We mix the two types of sugar, the eggs and the oil painting
    . Add the carrot
  2. Sift the flour, incentive and cinnamon
    . Preheat the roaster to 180ÂșC. Divide the dough into the 3 molds and singe for 30- 35 twinkles.
  3. Remove the biscuits, let cool, unmold, cover with transparent film and store in the fridge
    . Prepare the cream by beating the adulation with the icing sugar
  4. Add the cream rubbish and beat 8. We place the first cutlet and a subcaste of cream
  5. We continue with the alternate cutlet and another subcaste of cream
  6. We put the last cutlet and cover the sides of the cutlet with cream
  7. We cover the upper part with cream, embellish it to taste and

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