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Carrot Cake Roll

By,
Gourmandize
Step 1 3/17

© Gourmandize

Step 1

Preheat the oven to 350°F.

For the cake batter, separate the egg whites from the yolks. Add the yolks to a bowl, and set the egg whites aside for later. Add the superfine sugar, and beat with a stand mixer until you get a foamy mixture.


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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!