Carrot cake (3)
Instructions
Wash and scrape carrots, then use finely.
Shell eggs by separating the yolks from the whites.
Put the egg yolks into a bowl, add hot water and put them behind bars well with a whisk, slowly add the sugar and vanilla sugar until a thick cream.
Add to the mixture the grated carrots, chopped hazelnuts, rum, breadcrumbs, grated lemon zest, baking powder and mix well.
Beat the egg whites until fluffy with a pinch of salt and a little sugar.
Incorporate the mixture stirring delicately from bottom to top.
Grease a mold of 24 cm diameter sprinkle with breadcrumbs, then pour in the mixture.
Press OK, then put the cake in the oven at 180 degrees for one hour.
