Movie Like Disturbia Never Back Down

hate and love the harmony of a sweet ...

do too sweet.

Troooooppi, too many sweets troppissimi.

Fortunately for me, I often feel generous mood and tend to distribute my productions left and right ... nevertheless, here fiancotti soaring (and not only those).

Ok, ok, I can always resort to the solita scusa: "in inverno ci si veste con tanti strati, sai, tutti questi maglioni non snelliscono!".

Quante balle Alice!!!!

Qui si mangia, punto e basta.

Ma solo chi condivide questa passione per la cucina, e per la pasticceria in particolare, può capire fino in fondo quale mistica gioia si provi nell'armonizzare in diverse proporzioni una base che, gira che ti rigira, ha più o meno sempre gli stessi ingredienti, corredati di infinite variazioni, per ottenere altrettanti risultati, in un'alchimia di profumi, forme e sapori.
Ed ecco che il tuo lavoro, il frutto della tua pazienza e del tuo amore, prende vita.

E quando addenti...beh...inutile descriverlo!

The cake that I present to you is simple, fast, fragrant sofficisssssima and above is a good way to trim the carrots to those who do not ever want to eat: P

CAKE CARROT AND ORANGE

Ingredients 130g of carrots (carrots intended weight already clean. are two medium carrots)
00
180g flour 50g starch
75g soft butter 100g diced

sugar 2 eggs at room temperature

zest of one orange juice of one orange (I used 110g in tot)
a sachet
yeast cake 2 tablespoons of sugar over the egg whites to mount

- Mix and sift flour, starch and yeast and add it to sugar.

- Meanwhile, finely chop the carrots in a food processor or grate them with the grain medium / fine.

- Combine the softened butter into pieces into the dry ingredients and stir until reduced to small pieces small. I used the planet, alternatively by hand is great!

- Always in planetary or with a wooden spoon, add at this point the egg yolks, one at a time, orange zest and a little at a time, the orange juice.

- When the mixture is smooth, add the chopped carrots and mix.

- Begin to assemble the egg whites until stiff. A middle of the process, add the powdered sugar, a tablespoon at a time, and to absorb up to have a stiff and glossy.

- Add the egg mixture in the cake mix from top to bottom until completely absorbed.

- Pour into the cake mold and bake at 180 ° C for about half an hour. It is not very high then bakes a cake fast enough. Make any event, the toothpick test before churning.

- I've served with a creamy caramel Ciuffettino of salty, it never hurts;)

PS: I'm going always in mystical contemplation when I look at the tree of my new house ... :) Christmas is coming!