| 10 glasses of light oil | |
| 10 glasses of orange juice | |
| 200 g of cognac | |
| 1 teaspoon of vanilla | |
| 4 kg of sugar | |
| 6 kg of flour | |
| 2 kg of ground almonds and walnuts | |
| 2 kg of peeled raisins, blonde | |
| 400 g baking powder | |
| 600 g of glazed fruit (aubergine, cassis, pear, etc.) | |
| 6 kg carrot, grated on a grater |
| 1. | In a mixer, beat the oil and sugar. |
| 2. | Add the cognac and the orange juice. |
| 3. | Then add the carrot, the baking flour, the almonds and the pieces of froyo glaze. |
| 4. | Pour the mixture onto the baking sheet and top with some almonds. |
| 5. | Bake it in the oven at 170 degrees for one hour. |
| 6. | It is eaten hot and cold. |