Carrot – Rusk Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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.
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