Ingredients
Shortcrust pastry:
- 100 g flour (and flour for dusting)
- 1 pinch salt
- 1 pinch baking powder
- 50 g ground almonds
- 40 g brown sugar
- 100 g carrots, finely grated
- 50 g butter, softened
Cream cheese mixture:
- 200 g cream cheese
- 100 g ricotta
- 50 g apricot jelly
Preparation
1. Quickly knead all the ingredients for the shortcrust pastry together, shape into a ball, wrap in cling film and leave to rest in the fridge for approx. 60 minutes.
2. Using the 24 cm lid, cut a circle out of baking paper. Roll out the shortcrust pastry between cling film to a round shape (slightly smaller than the baking paper). Place the pastry sheet onto the baking paper.
3. Place the pot on the Navigenio, switch to “A” and heat until the roasting window is reached.
4. Place pot on inverted lid, place the baking paper with the pastry sheet in pot. Place the Navigenio overhead and switch to low level, bake for approx. 5 minutes.
5. Carefully turn out the baked shortcrust pastry onto a large plate lined with baking paper, cut immediately into eight pieces and leave to cool.
6. Mix the cream cheese and ricotta, stir in the jelly Pour the cream into a piping bag with a star-shaped nozzle, pipe decoratively onto four pieces of cake and place a second piece on top of each.
Tip
- Decorate as desired with powdered sugar, whipped cream, chopped pistachios and apricot slices, for example.
This recipe has been tested and approved by AMC.
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