CARROT CAKE

Peel the carrots, wash and grate them.

In a bowl, mix the flour with the baking powder, a pinch of salt, the cinnamon and the vanilla flavour.

Separately, beat the eggs with the sugar with an electric whisk until the mixture is frothy. Towards the end, add the melted butter slowly.

Combine the egg mixture with the flour mixture, add the grated carrots and chopped hazelnuts and mix well.

Pour everything into a greased pan and cook in a preheated oven at 180°C for about 40 minutes.

Warm quickly in Freddy® with the blast chilling function for about 30 minutes

ENGLISH CREAM

Boil the milk together with the cream and the opened vanilla pod. Separately mix the sugar with the egg yolks vigorously with a hand whisk. When the mixture of milk and cream starts to boil, filter everything, pour it into the egg and sugar mixture, mix well and pour everything into the pot.

Bring the cream to 84°C, stirring often, cool it quickly in the Freddy® with the blast chilling function, covered with a contact film, for about 40 minutes.

And when the cake is ready you can cool the cake with the function of blast chilling of Freddy®, portioning and freezing it with the function of delicate freezing. This way you can store it in the freezer for up to 6 months, always ready for your snacks. If necessary, all you have to do is regenerate the desired amount in the oven preheated to 160°C for about fifteen minutes.