Summary

Ingredients

• 350 g carrot (s)
• 4 egg (s)
• 200 g suar
• 250 g almond (s), round
• 1 tablespoon kirsch
• 1 teaspoon cornstarch
• Butter, for the glasses
• Breadcrumbs for the glasses
• 1 lemon (s), untreated, juice and grated zest

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Instructions

1. Place the rubber rings in cold water.
2. Peel the carrots and grate finely with a grater. Grease the glasses and sprinkle with breadcrumbs. The edge must remain clean and free of grease.
3. Preheat the oven to 175 °.
4. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks and sugar with the hand mixer until frothy. The mass must be thick. Add lemon juice and zest, almonds, kirsch, cornstarch and carrots and stir. Fold in the egg whites.
5. Pour the batter into the jars, but not more than 2/3 of the jar. Place on the grid in the oven and bake the cake at 175 ° C for 45 minutes.
6. As soon as the cakes are ready, close the tumblers, i.e. put the rings on the lids and close the lid tightly with the clamps. When the cakes are cold, you can loosen the clamps and check whether the jars are hermetically sealed.
7. The cakes can be kept for up to 6 months. This one can be decorated with a sugar glaze (2 tablespoons lemon juice + 100gr powdered sugar).
8. Tumbled glasses are best because they are the easiest to remove the cakes from.