Carrots: 500 g, peels (it can be grated carrot with everything and peel)
Vegetable oil: 400 ml
Cane sugar: 500 g
Baking soda: 10 g
Ground cinnamon: 10 g
Stale bread: 400 g
Eggs: 225 g
Fine salt: 4 g
Carrots: 2 pieces of carrot to make slices
Cane sugar: 200 g
Cinnamon: 5 g
Lukewarm water: 100 ml
"Preparing food generates a feeling of well-being in the body and soul. It is a way of telling our guests and ourselves 'I care about you and I want to show it with a delicious dish'. That makes cooking an act of love," says Jesus Eduardo Canche, Executive Chef at Refettorio Mérida.
Blend the bread to a powdery consistency and strain to make sure there are no whole pieces left.
In the mixer add the egg to start beating at a medium speed and add the sugar little by little.
In a container add all the powdered ingredients (baking soda, cinnamon, bread crumbs, salt).
Once you have obtained a fluffy mixture of egg and previously beaten sugar, reduce the speed and add the powder mixture in the form of rain. Then add the carrot peel to incorporate into the mix.
Then pour the oil in the form of a thread until a homogeneous mixture is obtained.
In a 30 cm mold add a splash of oil and spread all over its parts to prevent it from sticking. Add the mixture in the previously oiled mold and bake at 160°c for 40 minutes.
After the time has elapsed to verify that it is ready, insert a toothpick into the center of the bread, if it comes out clean, the bread is ready. Let cool and unmold it.
In a pot, add the sugar for the caramel until it starts to melt, add the cinnamon and then the water.
With the help of a mandolin, make simple carrot slices.
Varnish the bread with the caramel with the help of a brush and stick the carrot slices on the bread and finally cover the caramel slices with the remaining caramel.
