| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
English |
Cakes |
2 |
Servings |
INGREDIENTS
| 1 1/8 |
lb |
Carrot; shredded |
| 2/3 |
lb |
Butter |
| 7 1/8 |
oz |
Semolina |
| 7 1/8 |
oz |
Eggs; only yellows |
| 3/8 |
c |
Milk |
| 7 1/8 |
oz |
Hazelnuts, blanced |
| 7 1/8 |
oz |
Egg whites |
| 3 1/2 |
oz |
Semolina |
| 3/4 |
lb |
Flour |
| 7/8 |
oz |
Baking powder |
| 3 1/2 |
oz |
Apricots marmalade |
| 7 1/8 |
oz |
White confectioner's coating |
| 2 |
tb |
Lime juice |
INSTRUCTIONS
First Step : - prepare springform pan - wash & shredd carrots - heat white
confectioner's coating and lime juice - heat apricot marmelade
Second Step : - Beat butter and sugar well - Beat in the yellos from the
eggs, one at a time, blending well after each addition. - Stir in milk,
Hazelnuts, carrots and flour - Beat white eggs and sugar to 'snow' and stir
together - Pour batter into well greased and floured springform pan - Bake
at 350f until set - top with apricot marmelade - Cool in pan - top with
white confectioner's coating
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