3 eggs
2 cups of sugar
1 tablespoon of vanilla extract
1 cup of oil
2 cups of zucchini, peeled and grated
3 cups of all-purpose flour
1 teaspoon of baking powder
1/2 cup of raisins
1/2 teaspoon of baking soda
1 cup of chopped walnuts
1 cup of papaya in syrup, drained and finely chopped
1 tablespoon of cinnamon powder
For the whipped cream topping
1/2 cup of heavy cream
2 tablespoons of lemon juice
2 cups of confectioner's sugar
1/2 cup of papaya in syrup, drained and finely chopped
3 eggs
2 cups of sugar
1 tablespoon of vanilla extract
1 cup of oil
2 cups of zucchini, peeled and grated
3 cups of all-purpose flour
1 teaspoon of baking powder
1/2 cup of raisins
1/2 teaspoon of baking soda
1 cup of chopped walnuts
1 cup of papaya in syrup, drained and finely chopped
1 tablespoon of cinnamon powder
For the whipped cream topping
1/2 cup of heavy cream
2 tablespoons of lemon juice
2 cups of confectioner's sugar
1/2 cup of papaya in syrup, drained and finely chopped
Beat the eggs until they become fluffy
Add the sugar, vanilla extract, oil, and zucchini
Mix well
Add the flour and other ingredients and mix very well
Pour the batter into two 25cm x 11cm x 8cm English muffin tins, greased, and bake in a moderate oven (170°C) for about 1 hour
Then make the whipped cream topping: Mix the heavy cream with lemon juice
Mix well and add the confectioner's sugar gradually, mixing always
Finally, add the papaya and mix lightly
Spread over the entire cake.
