Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake batter
To decorate
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Cake batter
Beat the egg yolks and sugar using the whisk on a mixer for approx. 5 mins. until the mixture is light and frothy. Add the carrots, almonds, lemon zest and juice, mix. Combine the flour and baking powder, mix in. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the batter to the prepared tin.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, place the cake on a cooling rack and leave to cool completely.
To decorate
Thoroughly mix the icing sugar and kirsch or lemon juice. Pour the icing onto the centre of the cake, moving it back and forth so that the icing runs over the surface and down the sides. Decorate with the marzipan carrots, leave to dry.
How-tos
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