3 tablespoons of unsalted butter at room temperature
1 cup of grated carrot
3 egg yolks, separated
1/2 teaspoon of salt
1 cup of natural yogurt
1 cup of corn kernels
1 tablespoon of active dry yeast
1 tablespoon of sugar (optional)
1 cup of all-purpose flour
3 tablespoons of unsalted butter at room temperature
1 cup of grated carrot
3 egg yolks, separated
1/2 teaspoon of salt
1 cup of natural yogurt
1 cup of corn kernels
1 tablespoon of active dry yeast
1 tablespoon of sugar (optional)
1 cup of all-purpose flour
Beat the butter and grated carrot until well combined
Add each egg yolk, one at a time, along with salt, yogurt, corn kernels, yeast, sugar, and flour, beating continuously
Finally, beat the egg whites until stiff peaks form and fold them into the mixture gently
Pour the batter into a 20cm round cake pan, greased and floured, leaving a 5cm hole in the center
Bake in a preheated oven at 200°C for 25-30 minutes or until a toothpick comes out clean
Serve 6 people
