*Ingredients
+Pour the carrot roll cake
°2 Rouge Label Sables carrot
°4 egg
° 100 g sugar
° 1 tsp ground cinnamon
° 1/4 C A C powder nutmeg
° 1/2 C·A·C ginger powder
° 100g of flour
° 1/2 C·A·C of yeast
+Pour the filling
°120 g of butter
°300g cottage cheese
° 120 g icing sugar
° The seeds of a vanilla pod
+For decoration
°50 g crushed pecans
*Preparation
1. Preheat the oven to 210°.
2. Wash, & peeled Label Rouge Sables Carrots & start by grating them.
3. Separated egg whites from yolks. Beating egg whites.
4. Blanch egg yolks and sugar using a whisk. Adding carrots also spices. To mix together.
5. Adding flour and baking powder. Mixing again.
6. Gently fold beaten egg whites to batter in 2 batches.
7. Spreading dough on baking sheet cover with parchment paper. Baking 10 to 12 mn. Letting cool.
8. To preparing cream, whipping soft butter and cream cheese. Adding icing sugar and grains of a vanilla pod.
9. Garnish the biscuit with 2/3 of the cream, then gently roll it widthwise. Reserve for 1 hour. Cut the sides. Spreading rst cream on roll, and decorate with crush pecans also small slices of Label Rouge sand carrots.
Enjoy !
