Carrot cake (9)
Instructions
Check carrots peel them, wash them, dry them carefully with a paper towel and then whisk them using a kitchen mixer.
In a rather large bowl, add the egg yolks, sugar and begin to stir vigorously with a whisk until they get a frothy mixture.
Add the grated carrots, lemon peel grated and washed and ground almonds with no Peel.
Carefully mix the dough and then, add the cornflour and stir gradually also the egg whites.
Turn the mixture and add the yeast.
Pour everything into a pan, previously greased and powdered with flour and cook in the oven already warm for about 40 minutes at 180 degrees, checking every now and then.
Let the cake cool and sprinkle with powdered sugar.
Ingredients and dosing for 4 persons
- 700 g of carrots
- 150 g of shelled almonds
- 150 g of sugar
- 70 == G potato starch
- 4 eggs
- 1 lemon
- 1 sachet yeast of bertolini
- Butter
- Icing sugar