Makes a 1 lb. (450 g) loaf cake
1 large egg, lightly beaten
3 oz (75 g) peeled and grated carrot (about 1 medium-sized carrot)
2 oz (50 g) chopped walnuts
4 oz (110 g) plain whole-wheat flour
For the topping: 2 oz (50 g) regular (not light) soft cream cheese, 1 oz (25 g) unsalted butter (at room temperature), 1 oz (25 g) icing sugar, sieved, 8 walnut pieces (optional)
1/2 level teaspoon bicarbonate of soda
1/2 level teaspoon bicarbonate of soda
1/2 level teaspoon ground cinnamon

3 fl oz (75 ml) groundnut oil
3 oz (75 g) soft brown sugar

1 5 1


to cream
2.5 cups of milk
4 tablespoons of sugar
4 tablespoons of flour
Mild cream cheese 1 package
1 egg yolk
1.5 cups cherry

To soak the cake
1 cup sweetened instant coffee
1 prepared pastry cake (chocolate)
2 tablespoons of cocoa


Pot, milk, egg yolk, flour, sugar, and mix and cook until thickened. Away from the stove when it became warm again, add cheese, labne into the mix. In the meantime, soak it with instant coffee cake. Divide the cream into two. Stir in sour cream on top of a portion of the directory in between. The second piece on top of the cake off and on again ride cream, sprinkle with cocoa. Cool and serve.