Carrot Cake with Skyr Icing and Elle &Vire Cream Cheese

This so-called ‘travel cake’ keeps perfectly well for 2 to 3 days.

DESSERT HEALTHIER LIVES VEGETARIAN EUROPE

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Ingredients

Raspberries: 500g

Eggs: 3 (150g)

Skyr Danone: 150g

Sponge fingers: about 80g

Elle & Vire cream cheese: 50g

Sugar: 50g

Mint: 20g

Nutrition Information

Nutritional values, for one portion (253.8g): Energy: 302.0 Kcal; 1262.4 kJ, Fat: 8.9g of which Saturated fatty acids: 3.8 g; Carbohydrates: 38.3 g of which Sugars 31.2 g; Protein: 12.9 g; Fiber: 6.1g; Salt: 0.3 g.

Nutritional values, for 100 g: Energy: 119.0 Kcal; 497.5; Fat: 3.5 g of which Saturated fatty acids: 1.5 g; Carbohydrates: 15.1 g of which Sugars: 12.3 g; Protein: 5.1 g; Fiber: 2.4 g; Salt: 0.1 g

Instructions

Roughly chop the biscuits.
Beat the egg yolks with the sugar until you obtain a frothy cream, then gradually add the Skyr and cream cheese.
Whisk the egg whites. Mix them gently with the previous preparation.
Quickly rinse the fruit under water and drain well. Blend half to obtain a coulis.
In each glass, place biscuits in the bottom, then a layer of coulis, a layer of cream, a layer of coulis and finish with a layer of cream.
Decorate the top of the dessert with the remaining raspberries and a few mint leaves, then leave to rest for at least 3 hours.