MASSA
Delícia Cremosa 60 g
Wheat flour 120 g
Cornmeal 120 g
Cinnamon powder 15 g
Salt 3,5 g
Eggs 2 pcs
Sugar 160 g
Milk 85 ml
Vanilla essence 5 ml
Grated carrot 2/3 pcs
Crushed pineapple 140 g
Crushed apricot 110 g
Crushed walnuts 45 g
Dried coconut flakes 55 g
Baking powder baking powder 10 g
Baking soda 10 g
Delicious Creamy Unsalted Margarine for spreading
CREAM
Wheat flour for dusting
Cream cheese 2 box(es)
Lemon juice 15 ml
Sugar 105 g
MASSA
1. Mix the wheat flour, cornmeal, salt and cinnamon in a bowl. Set aside.
2. In a mixer, on high speed, beat the eggs, sugar and Delícia Cremosa margarine until the cream is light.
3. Lower the speed, add the milk, the essence, mix and turn off.
4. Add the flours, carrots, fruit, nuts and coconut and mix well.
5. Add the yeast and bicarbonate, mix and pour into a greased and dusted round tin.
6. Bake in a preheated oven at 180ºC for 50 minutes.
CREAM
7. In a mixer, beat all the ingredients for 5 minutes or until the mixture is homogeneous and creamy.
MONTAGE
8 Cut the cake into 3 slices.
9. Assemble the cake starting with a slice of pastry, then a slice of cream, another slice of pastry and so on, ending with a layer of cream.
10. Decorate with fresh coconut or hydrated dried coconut flakes. Chill for 1 hour
