200g whole wheat flour
100g butter or margarine
100g grated carrot
1 whole egg
a pinch of salt
For the filling:
500g fresh or canned pêssegos
50g almonds
grated carrot
cream (1 egg, grated carrot, milk)
200g whole wheat flour
100g butter or margarine
100g grated carrot
1 whole egg
a pinch of salt
For the filling:
500g fresh or canned pêssegos
50g almonds
grated carrot
cream (1 egg, grated carrot, milk)
Mix the sifted whole wheat flour with the butter or margarine, grated carrot, egg, and a pinch of salt until you get a homogeneous mixture
Shape into a ball that can rest in a cool place
Next, roll out the dough on a lightly floured surface and place it in a round, shallow baking dish, well greased
On top of the dough, arrange the pêssegos cut in half and without bones, sprinkling with grated carrot and chopped almonds
Finally, prepare a cream by beating an egg with a tablespoon full of grated carrot and gradually adding milk
Beat the whites until stiff and add to the cream
Pour this cream over the cake and bake in a medium oven for 40 minutes.
