Rueblikuchen - carrot cake

Category: Bakery products
Kitchen: german
Rueblikuchen - carrot cake

Ingredients

Raw carrots 300 gr.
Almonds or hazelnuts 200 gr.
Eggs 4 things.
Sugar 150 gr.
Flour 150 gr.
Baking powder 2 tsp
Lemon 1 PC.
Cognac (not added) 50 gr.
Cinnamon (not added) 1 tsp
Glaze:
Powdered sugar 200 gr.
Water or lemon juice 3 tbsp. l

Cooking method

  • Chop carrots in a blender or grate. Fry the nuts (I used hazelnuts), chop them too. Remove the zest from the lemon and squeeze the juice. Separate the yolks from the proteins. Beat the yolks with sugar and lemon juice until white. Mix carrots, nuts and zest, add to the yolks, mix well. Beat the whites until strong peaks, gently stir into the dough. Gradually add the flour sifted and mixed with baking powder, stirring gently so that the proteins do not settle. Put the dough in a greased form (I have a split diameter 26 cm). Bake in an oven preheated to 180 degrees for 35-40 minutes. When the cake is completely cool, cover with glaze. To do this, mix the sifted icing sugar with water or lemon juice.
  • I didn't have time to cover with icing, they ate it
  • Rueblikuchen - carrot cake
  • Rueblikuchen - carrot cake
  • Rueblikuchen - carrot cake

Note

Very tasty pie turned out !!! It can also be baked as muffins. Or cut into cakes and layered with cream

Recipe from here

Dana
I mean, charlotte with carrots ... I tried ... for an amateur. Somehow they don't like carrots very much.
Elven
Dana, does not look like a charlotte at all. And the carrot is almost not felt

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