Name: German Carrot-Hazelnut Cake
Yield: 4 servings
Ingredients: 5 large eggs, separated; Pinch of salt; 1 cup sugar, divided; 1/4 cup hot water; 2 2/3 cups finely grated carrot; 2 2/3 cups ground hazelnuts or pecans; 2/3 cup fine, dry breadcrumbs; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1 tablespoon rum; 2 teaspoons vanilla extract; 2 teaspoons grated lemon rind

Servings: 4 persons

5 large eggs, separated
Pinch of salt
1 cup sugar, divided
1/4 cup hot water
2 2/3 cups finely grated carrot
2 2/3 cups ground hazelnuts or pecans
2/3 cup fine, dry breadcrumbs
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon rum
2 teaspoons vanilla extract
2 teaspoons grated lemon rind

1
Beat egg whites and salt at high speed with an electric mixer until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
2
Beat egg yolks and 1/4 cup hot water at medium-high speed until foamy. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
3
Stir carrot and next 7 ingredients into yolk mixture; fold in egg white mixture. Pour batter into a lightly greased 10-inch springform pan.
4
Bake at 325u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack. Spread top and sides with Chocolate Glaze.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

German Carrot-Hazelnut Cake

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