Carrot cake and mascarpone

Ingredients

For sponge cake:

300 g Cake flour
250 g sugar
200 ml of cooking oil
4 eggs
400 g of young carrots
3 teaspoons of cinnamon

For the cream:

170 g butter
500 g of mascarpone cheese
300 g powdered sugar
1 tablespoon vanilla extract

8-10

100

PREPARATION

The oven is heated to 170˚C. Whisk the sugar together with the eggs and oil. Pre-grated carrots are added to the mixture. Mix all together. Add the flour and cinnamon and mix until a homogeneous mixture is obtained. Bake the mixture in a round baking sheet previously lined with baking paper. Bake for 40 minutes or until the dough turns golden brown. Once the sponge cake has cooled, cut it into 3 parts to get 3 separate layers. For the cream: butter, mascarpone and powdered sugar are mixed together. Add the extract of vanilla and mix well. The cream is evenly distributed between the layers. Decorate as desired.

Bruschetta with prosciutto

several slices Rusk with sesame 150 g ham 300 g cherry tomatoes 1 ball mozzarella cheese chive (or parsley or scallions) olive oil 1 clove garlic salt

450

SWEET DONUTS

250 g Cake flour 1 teaspoon salt 3-4 tablespoons sugar 2 tablespoons margarine or 5 tablespoons vegetable oil 170 ml lukewarm water

850

Quick pie

For the dough: 18 tablespoons All-purposes flour 4 eggs 1 cup milk 1 cup cooking oil 250g grated white cheese 1 bag of baking powder

6-850

CHOCOLATE SOUFFLÉ

2 tablespoons Extra white flour type 400 1 tablespoon butter 4 tablespoons sugar 1 yolk 100 g cooking chocolate with at least 60% cocoa 3 tablespoon butter 1 tablespoon vanilla extract pinch of salt 2 egg whites 50 g sugar 1/2 teaspoon alcoholic vinegar

425

ROSES WITH OLIVES

600 g Extra white flour type 400 250 ml lukewarm water salt to taste 15 g fresh yeast 1 teaspoon sugar 70 ml of cooking oil green olives with peppers, cut in half sesame

5-8120

CHOCOLATE BROWNIES

200 g Cake flour 1 teaspoon salt 450 g cooking chocolate 1 teaspoon instant coffee 400 g melted butter 7 eggs 300 g sugar For decoration: 100 g softened butter green food coloring 50 g powdered sugar

1550

CROISSANTS

500 g Extra white flour type 400 250 ml water 2 packages of dry yeast 3 teaspoons salt 50 g sugar 100 g + 250 g butter 1 egg for coating

12300

“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE

For the dough: 300 g Cake flour 125 ml sparkling water 2 tablespoons cooking oil pinch of salt 150 g butter or margarine For the filling: 1 jar of apricot compote (only halves nicely dried with a kitchen towel) 3 tablespoons apricot jam 2 tablespoons sugar 1 yolk whipped with 1 teaspoon milk for coating

690