3 eggs
2 cups (ch) of grated carrot
2 tablespoons of butter
1 cup (ch) of all-purpose flour
1 tablespoon of active dry yeast
1 can of heavy cream
1 tablespoon of lemon zest
Accessory
22 cm diameter mold with a hole in the middle
3 eggs
2 cups (ch) of grated carrot
2 tablespoons of butter
1 cup (ch) of all-purpose flour
1 tablespoon of active dry yeast
1 can of heavy cream
1 tablespoon of lemon zest
Accessory
22 cm diameter mold with a hole in the middle
Break the eggs and separate the whites from the yolks
Beat the whites until fluffy and reserve
Beat the yolks, grated carrot, and butter, then gradually add the flour, yeast, heavy cream, and lemon zest without stopping to beat
Remove from the mixer, combine with the beaten whites, and mix gently
Place in a greased mold dusted with flour and bake at 350°F for 25 minutes or until a toothpick inserted into the center comes out clean
Let it cool down, unmold, and dust with grated carrot
