Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 12 slices rusks, crumble
- 5 egg (s)
- 250 grams sugar
- 250 g hazelnuts, chopped
- 250 g carrot (s), rated
- some lemon juice
- 3 teaspoons baking powder
- 300 g couverture
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Chop the rusks and grate the carrots. Separate the 5 eggs, beat the yolks and sugar until frothy. Fold the hazelnuts, baking powder, the grated carrots, the rusk crumbs and the lemon juice into the egg yolk mixture. Beat the egg whites into ice snow and fold in as well.
- Put the dough in a greased springform pan and bake at approx. 175 ° - 195 ° for approx. 1 hour
- Let the cake cool down and coat with couverture.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below