1/4 cup of grated carrot
1 cup of all-purpose flour
1/3 cup of unsalted butter or margarine, softened
1 tablespoon of grated lemon zest
1 egg white
500g of fresh ricotta or Minas cheese
1 cup of grated carrot
1 tablespoon of all-purpose flour
3 large eggs
1 large egg white
1 tablespoon of grated lemon zest
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
For: 240g of strawberry yogurt
1/4 cup of grated carrot
1 cup of all-purpose flour
1/3 cup of unsalted butter or margarine, softened
1 tablespoon of grated lemon zest
1 egg white
500g of fresh ricotta or Minas cheese
1 cup of grated carrot
1 tablespoon of all-purpose flour
3 large eggs
1 large egg white
1 tablespoon of grated lemon zest
1 tablespoon of lemon juice
1 teaspoon of vanilla extract
For: 240g of strawberry yogurt
Preheat the oven to strong heat (220°F)
Grease a 20cm-diameter cake pan with butter
Mix together in a bowl the grated carrot, flour, and unsalted butter or margarine, then shape into a ball
Add the egg white and knead the mixture with your hands until smooth
Shape the dough into a flat circle and place it in the prepared cake pan
Bake for 10 minutes
Preheat the oven to moderate heat (170°F)
Prepare the filling: blend together in a blender the ricotta or Minas cheese, grated carrot, all-purpose flour, eggs, egg white, lemon zest, and lemon juice until smooth
Pour the mixture into the prepared cake pan and bake for about 1 hour, or until firm to the touch
Remove from the oven and let cool completely before refrigerating for at least 2 hours
Spoon the strawberry yogurt over the top of the cake when serving.
