Carrot Cake with Cream Cheese

Ingredients

For the cheese cream.
1.Warm in a bain marie the cheese, the butter, the powdered sugar and the vanilla. Stir until smooth.
2.Put it aside in the fridge to harden it so that it can be used with the pastry bag.
For the sponge cake.
1.Beat the eggs with the sugar until its volume doubles.
2.Add the yogurt, the flour mixture and the baking powder, mix softly to keep it spongy. Add in the oil and keep mixing.
3.Add the grated carrot, the walnut, the orange zest, the nutmeg and the cinnamon. Blend all the ingredients properly.
4.Pour the mixture into the previosly greased tin.
5.Bake at 180ºC for 45 minutes approximately.
6.Leave it to cool down before unmoulding it. Set aside.
For the syrup.
1.Put all the ingredients in a pot and bring to the boil for 2 minutes.
2.Remove from the heat and let cool. Put aside.
Assembling.
1.Unmould the sponge cake once it has cooled down, flip it around and prick it with a fork. Using a basting brush, soak the sponge cake with the syrup.
2.Put the cheese cream in a pastry bag with the desired tip and decorate the sponge cake. Click HERE, we show you the trick!

*It's advisable to prepare the cheese cream first so that it hardens in the fridge. In the meantime, we can prepare the sponge cake and the syrup. This way we can properly apply the cream the pastry bag.
*The cheese cream topping can also be applied without a pastry bag, just putting it on top of the sponge cake, with the help of a spatula.
*If the cheese cream is too lumpy, whisk it vigorously until smooth.
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