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)
Preparation
- We mix the two types of sugar, the eggs and the oil painting
. Add the carrot - Sift the flour, incentive and cinnamon
. Preheat the roaster to 180ºC. Divide the dough into the 3 molds and singe for 30- 35 twinkles. - 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 - Add the cream rubbish and beat 8. We place the first cutlet and a subcaste of cream
- We continue with the alternate cutlet and another subcaste of cream
- We put the last cutlet and cover the sides of the cutlet with cream
- We cover the upper part with cream, embellish it to taste and
