German Carrot-Hazelnut Cake |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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From Southern Living. Ingredients:
5 large eggs, separated |
salt (a big pinch) |
1 cup sugar, divided |
1/4 cup hot water |
2 2/3 cups finely grated carrots |
2 2/3 cups ground hazelnuts |
2/3 cup fine dry breadcrumb |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1 tablespoon rum |
2 teaspoons vanilla extract |
2 teaspoons grated lemon rind |
2 cups sifted powdered sugar |
1/4 cup cocoa |
5 -6 tablespoons hot water |
Directions:
1. In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
2. In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy.
3. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
4. Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
5. Pour batter into a lightly greased 10-inch springform pan.
6. Bake in a 325° oven for 50 minutes or until a pick comes out clean.
7. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
8. To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
9. Spread top and sides of cake with Chocolate Glaze.
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