How to make carrot cake with saffron cheese fondue, recipe with cream, eggs and parmesan among the ingredients, for a delicious pie to serve as a single dish.
Ingredients for 8 people
- 250 g of puff pastry
- 600 g of carrots
- 3 spoons of parmesan
- 100 ml of fresh cream
- 2 eggs
- 20 g of butter
- 1 sprig of thyme
- 2 tablespoons of extra virgin olive oil
- 1 grated nutmeg
- salt and pepper
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
For the fondue
- 80 g of saffron cheese
- 300 ml of milk
- 30 g of white flour "00"
- 30 g of butter
- 1 yolk
- nutmeg
- salt and pepper
How to prepare the carrot cake with fondue
Peel the carrots, put 2 aside and cut the others into rounds.
In a pan cook the carrot slices with 1 glass of water, 2 tablespoons of oil and a pinch of salt.
When cooked and dry, blend them and let them cool.
Add the grated Parmesan, the cream, the eggs, the salt, the pepper and the nutmeg to the carrots, then mix all the ingredients well.
In a cake pan lined with parchment paper, roll out the puff pastry and pour the prepared mixture into it.
Bake at 180 ° C for about 40 minutes.
Meanwhile, slice the 2 carrots kept diagonally and cook them in boiling salted water for 2-3 minutes, then drain them and sauté them in the pan with the butter for 2 minutes, finally sprinkle with the leaves of thyme, salt and pepper.
Melt the butter in a pan, add the flour and warm milk, mix continuously with a whisk and after 5 minutes from boiling add the Bagòss into small pieces.
When the cheese has melted and mixed well, remove the pan from the heat and add 1 egg yolk, salt, pepper and nutmeg.
Decorate the cake with the carrot slices and serve it in slices with the fondue.
