Sherry vinegar Carrot Cake Pastry

Method

1. Start by prepping your all-purpose flour, granulated sugar, eggs so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the carrot cake and let it roasted, undisturbed, so it takes on real color before you stir.
4. Fold in the granulated sugar and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.