Serves for 4
Butter for coating the tin
1.2 kg of carrots
300 ml of Bechamel
100 g grated Emmentaler
40 g of freshly grated Parmesan
3 eggs, lightly beaten
1 pinch of freshly grated nutmeg
Salt and pepper
Preheat the oven to 180 ºC and grease the tin for the cake.
Steam the carrots for about 8 and 10 minutes until they are soft.
Reserve four or five and crush the rest in a potato masher.
Cut some of the carrots aside into strips and put them over on the basis of the mold forming a star.
Cook the mashed carrots over a low heat until it thickens.
Remove it from heat, add the Bechamel, Emmental, Parmesan, eggs, the nutmeg, salt and pepper, and stir it.
Transfer the mixture till the middle.
Bake the cake in a water bath for 45-50 minutes, let stand it 5 minutes and unmold it.