100 g Jerte boned cherries
900 g carrots
6 eggs
Salt, pepper
Flour to dust
Butter for the mould
Filling
250 g fresh cheese
50 g blue cheese
3 teaspoons milk

Preheat oven to 200 ª C. Put some butter in a cooking tray, cover with some greasy cooking paper and dust with flour. Peel carrots, cook in salty water and mash. Leave that purée to cool and add the yolks, salt and pepper. Mix. Beat egg whites to the soft peak stage and add to the purée by stirring. Pour in the tray and level with a palette knife. Cook for 15 minutes, until the dough is compact. Put on a clean tea towel and roll.
Unroll and fill with cheese cream and cherries. Top with carrot strips and half cherries.