A couple of days ago wasno ordinary day, without thebirthday of my best friend,Lili.My best friendfor very manyyears, bridesmaid atmy wedding,godmothertomy daughter....This year, shesnuckaway on holidayon her birthday, but the day beforeshe left, I surprisedher with thissuitcase cakewho is a regularcarrot cakedressedinbrownmarzipanand details ofsugarpaste.Hopeyou had awonderful BirthdaylovedLili! See you ina few days!
Cakebase: 6 eggs, 4.5cup sugar, 4.5cups flour; 3tspbicarbonate of soda, 3 tskcinnamon, 1.5teaspoons ofsalt, 1.5tspvanilla sugar, 2.3dl ofsoybean oil, 6 dlcarrots. Glaze: 100grams of butter, 2ptsPhiladelphiacheese(natural), 250 grams ofpowdered sugar; 1teaspoon vanilla. Here's how:Whisk togetherthe eggs and sugarfluffy.Mix ina separate bowl: flour, baking soda, cinnamon, salt, andvanilla sugar.Pour overtheegg mixtureand whiskalittle longer. Grate the carrotson the smallestofthe grater, squeezeoutall the juiceand mixwith the oil.Pour overthe carrotsin the batterand stir inwitha spoon. Pouritin the formof about20x30cm, dressedinparchment paperand bake in thelower part ofthe oven for aboutan hourat190 degrees C. Preparethe glazeby stirringtogetherroom temperaturebutter, cheese, powdered sugar andvanillasugar.Spreadthe icingover the cakeafter it has cooled. Decoratingas desired.I recomend tomake as manydetailsas possible daysbefore youmustbakethe cake, to give the sugarpaste a chanceto dry andit will not beso much to doat once, either.