Carrot Dessert with Berries
Baking and Desserts | Argentinian cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
7
Description
This recipe was shared with us by John Smith, the chef at a popular American restaurant.
Ingredients
- Carrot - 17.6 oz
- Almond - 17.6 oz
- Chicken Egg - 2 pieces
- Philadelphia Cheese - 17.6 oz
- 20% Sour Cream - 17.6 oz
- 33% Cream - 17 fl oz
- Sea Buckthorn - to taste
- Raspberry leaves - to taste
- Blackberry - to taste
- Mint Leaves - to taste
- Powdered Sugar - 5.3 oz
- Sugar - 1.8 oz
- Salt - 0.1 oz
Step by Step guide
Step 1
Thoroughly mix the grated carrots, flour, eggs, sugar, and salt, knead the dough, and bake in an oven preheated to 320°F for 40 minutes.
Step 2
Blend the cream cheese, sour cream, heavy cream, and powdered sugar until smooth.
Step 3
Break the sponge cake into pieces, mix with the cream, place on a plate, and garnish with sea buckthorn berries, raspberries, blueberries, and mint leaves.
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