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Francesca

Hazelnut and carrot sponge cake

yolks g 200
saccharose g 200
grounded almond g 300
grounded hazelnut g 300
carrot g 400
flour g 250
chemical yeast g 20
egg whites g 650
saccharose g 200

Whip the yolks with 200 g of saccharose. Peal and cut the carrots in small discs, cook in salted water, dry in the oven and mix, obtaining 250 g of puree. Seave the flour and the yeast. Whip the egg whites with 200 g of saccharose. Combine the whipped yolks with the dough and pour the obtaibned mixture in moulds for cakes. Cook at 180°C.

Carrot cremino

carrot g 100
glucose g 60
water g 60
cocoa butter g 15
white chocolate g 160

Peal and cut the carrots in small discs, cook in salted water, dry in the oven, then mix. Bring to boil the puree obtained with glucose and water, then emulsify with chocolate and cocoa butter.

Roberto Lestani


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