| 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
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”