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 mixture
Icing and decoration
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper
How it's done
Cake mixture
Beat together the egg yolks and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Mix in the carrots, almonds and lemon. Combine the flour and baking powder, mix in. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to a springform pan (approx. 24 cm in diameter, base lined with baking paper).
Baking
Bake for approx. 55 mins. in the lower half of an oven preheated to 180°C. Allow to cool a little, remove the tin frame. Tip the cake out onto a cooling rack, leave to cool.
Icing and decoration
Mix the icing sugar and Kirsch, pour onto the centre of the cake, allowing the mixture to cover the top and run down the sides. Decorate with marzipan carrots and leave to dry.
How-tos
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