Carrot Cake Roll with Cream Cheese Filling
For the carrot roll cake
- two Label Rouge Sables carrots
- four eggs
- one hundred g of sugar
- one tsp ground cinnamon
- 1/4 C A C powdered nutmeg
- half C A C powdered ginger
- one hundred g of flour
- half C A C of yeast
- one hundred twenty g of butter
- three hundred g fresh cheese
- one hundred twenty g icing sugar
- The seeds of a vanilla pod
- fifty g crushed pecan nuts
step one Preheat the oven to two hundred ten .
step two Wash, then peel the Label Rouge Sables Carrots and start by grating them.
step three . Separate the egg whites from the yolks. Beating egg whites.
step four . Blanch the egg yolks and the sugar using a whisk. Add carrots and spices. To mix together.
step five . Add flour and baking powder. Mix again.
step six . Gently fold the beaten egg whites into the batter in two batches.
step seven . Spread the dough on a baking sheet covered with parchment paper. Bake ten to tweleve minutes. Let cool.
step eight . To prepare the cream, whip the soft butter and the cream cheese. Add the icing sugar and the grains of a vanilla pod.
step nine. Garnish the biscuit with 2/3 of the cream, then gently roll it width wise. Refrigerate for one hour. Cut the sides. Spread the remaining cream on the roll, and decorate with the crushed pecans and small slices of Label Rouge sand carrots.