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Carrot roll cake

Try the carrot roll cake – like a classic carrot cake but in the form of a roll cake! As nice as it is delicious, with thin layers of juicy carrot cake interspersed with fresh frosting with cream cheese.

Ingredients: about 10 pcs

2 dl finely grated carrots (2 dl corresponds to about 2-3 carrots)

2 egg

2 dl powdered sugar

2 dl flour

1 1/2 tsp vanilla sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1 tsp bicarbonate

1 tsp baking powder

3/4 dl neutral rapeseed oil

Frosting

75 g room tempered butter

1 1/2 dl icing sugar

2 tsp vanilla sugar

300 g cottage cheese

For serving

icing sugar

Do this

Set the oven to 225 ° C.

Grate the carrots.

Whisk eggs and sugar fluffily.

Mix all dry ingredients in a bowl. Stir carrots and oil into the egg batter and finally the dry ingredients.

Spread the batter evenly on a baking sheet lined with parchment paper. Bake in the middle of the oven for 5-7 minutes.

Sprinkle some sugar on a baking sheet. Turn the cake over on the paper and carefully pull off the top baking paper. Let cool.

Frosting: Whisk together butter, icing sugar, vanilla sugar and cream cheese. Spread the cream in an even layer on the roll cake and roll up. Store in the refrigerator.

For serving: Powder over a little icing sugar and cut into pieces when serving.

Princess cake

Rhubarb buns with caramel sauce