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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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When I moved to Switzerland this cake became my absolut favourite dessert. Ingredients:
200 g grated almond |
200 g grated hazelnut |
3 zwiebacks |
250 g carrots |
25 g flour |
1 teaspoon baking powder |
8 eggs |
350 g sugar |
50 g powder sugar |
16 g vanilla |
a pinch of salt |
1 tablespoon cinnamon |
3 tablespoons sherry |
Directions:
1. Preheat oven to 170°C.
2. Grate carrots on the smalles hole of the grater.
3. Crumble zwieback, add flour, baking powder, hazelnut and almond.
4. Separate eggs.
5. Mix egg yolks fluffy with sugar, vanilla, salt. Add cinnamon and sherry.
6. Beat egg white with powder sugar.
7. Add grated carrot to egg yolk mixture.
8. Add flour and nut mix to the egg yolk mixture.
9. Add egg white.
10. Butter a form and bake it for 60 minutes.
11. Traditonally there is a shiny sugar glaze on top and marzipan carrots.
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