Swiss carrot cake

Ingredients:
(for a cake tin 24 cm :)
- 250 g carrots
- 200 g shelled hazelnuts
- 50 g plain flour
- 50 g cornflour
- 6 egg yolks
- 2 dsp. sugar
- 2 dsp. warm water
- tsp. cinnamon
- tsp. baking powder
- 2 cl lemon juice
- 6 egg whites
- 1 pinch salt
- baking paper
- butter for greasing
- icing sugar to dust
- 1 cake tin 24 cm

Preparation methods:
- Set up the mincer with the grater attachment and finely grate the hazelnuts.
- Peel the carrots and cut off the ends.
- Set up the shredder (reversible grating disc). Grate the carrots and mix with the lemon juice.
- Beat the 6 egg yolks with the 2 dsp. water and the 2 dsp. sugar in the mixing bowl for 3 min. at the
highest setting with the beater until creamy Then transfer the mixture to another container..
- Preheat the oven to 180C. Line the base of a loose-based cake tin with baking paper and grease the sides
well.
- Put the egg whites into the mixing bowl with a pinch of salt and beat with the whisk until stiff.
- Mix the egg yolk mixture with the grated carrots, ground hazelnuts, flour, cornflour, cinnamon, baking
powder and butter. Then gently fold in the beaten egg whites and put into the cake tin immediately.
- Bake for 45 min. at 180C. Allow the cake to cool in the tin and dust with icing sugar.

Every success in preparing this recipe!

Robert Bosch Hausgerte GmbH