Finely chop the Radicchio Rosso di Chioggia and allow it to dry by tossing it in a pan, also adding a few spoonfuls of sugar, then allow to cool. In a large bowl beat the egg yolks with the sugar and the soft butter until the mixture becomes light and creamy, stir in the vanilla, almonds, the flour mixed with the yeast, the grated carrots and radicchio, mixing thoroughly
Finally add the beaten egg whites into the mixture, mixing upwards. Pour the mixture into 24cm spring-form cake tin and bake at 180° for about 45 minutes, using a toothpick to check that the centre is fully cooked. Allow to cool and sprinkle with icing sugar.
Prepare the carrot cream with 250g of carrots, 250ml of milk, a tablespoon of sugar, a pinch each of vanilla and cinnamon and 30g of butter. Slice the carrots into pieces, blend them and pour the puree into a saucepan, adding the milk and spices. Simmer for 30 minutes, stirring until the milk is completely evaporated. Add the butter, melted separately, and the sugar.