Carrot dessert with cream curd

1. 

carrots 14.75 oz (420 g) • water 6.75 tbsp (100 ml)

Clean the carrots and mix together with the water in a mixer.

2. 

sugar granulated 5.25 oz (150 g) • chicken egg 3 pcs

Whip eggs with sugar.

3. 

wholemeal spelt flour 10.5 oz (300 g) • baking powder for gingerbread 0.25 oz (10 g) • sunflower oil 10 tbsp (150 ml)

Add flour, baking powder, oil and finally the mixed carrots. Mix everything together.

4. 

Pour the dough on a baking sheet lined with baking paper.

5. 

Bake for 15 minutes at 200 °C.

6. Preparation of cream

semi skimmed milk 1,5% 1.1 cup (250 ml) • vanilla pudding - powder 1.25 oz (37 g) • sugar granulated 2 tbsp

Make pudding from milk, pudding and sugar. Let cool.

7. 

powdered sugar 4 tbsp • unsalted butter 7 oz (200 g)

Beat room-temperatured butter with sugar until creamy.

8. 

curd cheese 1.1 lb (500 g)

Add cream curd and pudding to the butter and whip the cream.

9. 

Cut the base into 2 halves.

10. 

Spread the cream on each half.

11. 

dried apricots

Put one half on the other. Sprinkle the top with finely chopped dried apricots.