Grind the walnuts in a blender until flour is forming. Peel the carrots and grate them. In a separate container beat the eggs with the sugar with a mixer. Then add the butter, baking powder, the inside of a vanilla pod. Beat once more with a mixer so that the ingredients can be well homogenized. Finally, add the grated carrots and walnut flour. Mix well with a silicone whisk.
Grease two 18cm-diameter trays with cow’s butter MANDRA. Spread the mixture in both pans and bake on a medium level in a heated 180-degree oven for about 20-25 minutes. Check for readiness with a toothpick or wooden skewer. Once baked, remove the layers from the trays and place them on metal grills to cool completely.
During this time, prepare the cream by putting all the products in a deep bowl and stirring them until completely homogenized.
Then put one layer in a flat plate of the appropriate size. Place acetate foil around the cake cake ring. Put half of the cream on the cake, and on it the second layer. Finish with cream and refrigerate the cake for 12 hours. Then remove the cake from the refrigerator and remove the ring and acetate foil.
Melt the chocolate in a water bath and add the liquid animal cream. Stir until homogenized and pour the cake. Smooth well and sprinkle with crushed raw pistachios.
You can also use other nuts at will – such as walnuts, with them you will imply that there are walnuts in the cake.
Refrigerate for another hour to firm up.
Have a nice appetite!
Български
