2 cups of all-purpose flour sifted
1 cup of light margarine melted
1/4 cup of chopped walnuts
4 tablespoons of cyclamate-saccharin sweetener
1/2 teaspoon of active dry yeast
1 tablespoon of orange zest
1/2 pound of grated carrot
3 eggs
1 pinch of salt
Marshmallow
11/2 cups of fructose
1/2 cup of water
2 egg whites
1/2 teaspoon of vanilla extract
Optional ingredient: A rounded cake pan with a 25 cm diameter
2 cups of all-purpose flour sifted
1 cup of light margarine melted
1/4 cup of chopped walnuts
4 tablespoons of cyclamate-saccharin sweetener
1/2 teaspoon of active dry yeast
1 tablespoon of orange zest
1/2 pound of grated carrot
3 eggs
1 pinch of salt
Marshmallow
11/2 cups of fructose
1/2 cup of water
2 egg whites
1/2 teaspoon of vanilla extract
Optional ingredient: A rounded cake pan with a 25 cm diameter
In the mixer, beat the eggs with the sweetener, salt and orange zest until it forms a light and fluffy mixture
Reduce speed, add the melted margarine and mix well
Preheat the oven to medium temperature
Remove the cake batter from the mixer
Add the flour, carrot and walnuts
Mix carefully
Add the yeast and mix
Grease the cake pan with butter and dust with flour
Place the dough in it and bake for 40 minutes or until a toothpick inserted into the center comes out clean
Let it cool
Marshmallow
Dissolve the fructose in water and then heat it over low heat, stirring occasionally, until it reaches a syrupy consistency (test by dipping your finger in the mixture and pulling it away; it should form a thin strand). Reserve
In the mixer, beat the egg whites until they become stiff and add vanilla extract
Add the warm syrup to the egg whites, beating until it forms firm peaks
Remove the cake from the pan and cover it with marshmallow.
