Carrot Torte

Preheat the oven to 350 degress F. Grease and flour a 8-9 1/2-inch ring mold.

Put the water, salt, and sugar in a saucepan. Add the carrots and cook for 25 minutes over medium heat. Let cool a little. Drain, reserving the liquid, and then puree in a blender with the milk and a little of the cooking liquid, if necessary to make a smoother puree.

Cream the butter with an electric mixer for 8 minutes, or until fluffy. Continue to beat while gradually adding the sugar, to make a smooth paste.

Add the egg yolks one at a time, beating continuously until all of the ingredients are thoroughly blended.

Sift the flour 3 times with the baking powder and 1/4 teaspoon of salt. Alternately beat the carrot puree and flour into the butter-yolk mixture.

In a separate bowl, beat the egg whites and the pinch of salt with an electric mixer or wire whisk until stiff but not dry, Fold them into the batter. Pour the batter into the mold and bake for 45 minutes, or until a cake tester inserted into the center comes out clean.

Let the cake cool slightly. Turn the mold over and tap the bottom to release the cake on a plate. Garnish the center with parsley sprigs and serve as an accompaniment to meat or chicken.