Composition / ingredients
Step-by-step cooking
Step 1:
Wash, peel the carrot. Grate on a fine grater.
Step 2:
Beat eggs with sugar until the volume is doubled.Add vegetable oil and whisk for 1 minute more.
Step 3:
Add grated carrots to our mass. Add flour with baking powder and salt. Mix everything well.
Step 4:
Pour our mass on a sheet covered with paper or as I have a silicone mat for bixwit size 35 by 30 cm.
Step 5:
Put in the oven for 15 minutes at 180gr.
Step 6:
We take out the finished biscuit and turn it over on a clean towel. And if you have paper, then we remove the paper.And wrap the biscuit in a roll. I had a rug, I just rolled it up with the rug and left it there until it cooled down.
Step 7:
When the biscuit cools down, make the cream. Beat the cream to peaks. And add mascarpone and powdered sugar. Spread the cream on a sponge cake. And we roll it into a roll.
Step 8:
Sprinkle the finished roll with cheese with powdered sugar. We put it in the refrigerator for 2 hours. Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Mascarpone cheese - 412 kcal/100g
