Summary

Ingredients

• 6 egg (s), separate
• 200 g suar
• 1 pinch (s) salt
• 250 g carrot (s), coarsely rated
• 150 g walnuts, round
• 150 g hazelnuts, round
• 2 tablespoon liqueur (cherry liqueur)
• 80 g flour
• 0.5 ½ pack baking powder
• 0.5 ½ lemon (s), untreated, remove the grated zest
• powdered sugar to sprinkle or chocolate icing to cover

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Instructions

1. Mix egg yolks with sugar until frothy. Fold in the lemon peel, grated carrots, ground nuts and kirsch. Mix flour with baking powder and gradually stir into the mixture. Beat the egg whites until stiff and fold carefully into the dough. Pour the batter into a prepared cake pan.
2. Bake in the preheated oven at 180 ° C for approx. 35 - 45 minutes.
3. The cake can be sprinkled with powdered sugar or covered with chocolate icing, depending on your preference.
4. Tip: The recipe is also suitable for a carrot cake. Then cover them with chocolate icing and decorate with whipped cream and small marzipan carrots.