1 tbsp Baking powder
250 g Brown sugar
1 g Cinnamon powder
1 pinch Cloves, ground
250 g Hazelnuts
200 g Icing sugar
1 tbsp Lemon juice
12 piece Marzipan carrots
1 g Salt
90 g Spelt flour
1 tsp butter
250 g carrots
5 piece eggs
0.5 piece lemon
1 tbsp water
Separate the eggs and set aside the whites. Whisk the egg yolks with the sugar and salt until foamy. Wash the lemon half in hot water, dry and finely zest it, then squeeze out the juice. Peel and finely grate the carrots.
Ainesosat
250 g Brown sugar, 5 piece eggs, 1 g Salt, 0,5 piece lemon, 250 g carrots
Add the lemon zest and juice, the ground cloves, cinnamon and grated carrots to the egg yolk mixture and stir them in. Mix together the hazelnuts, flour and baking powder and fold carefully into the mixture. Whisk the egg whites that you set aside earlier into stiff peaks, then fold them carefully into the mixture as well.
Ainesosat
1 pinch Cloves, ground, 1 g Cinnamon powder, 250 g Hazelnuts, 90 g Spelt flour, 1 tbsp Baking powder
Line the springform tin with baking paper and grease the sides with butter. Pour the cake batter into the tin.
Ainesosat
1 tsp butter
Once the BORA X BO has heated up, put the tin on the oven rack, insert it in the bottom of the oven and bake the cake.
Mix together the icing sugar, lemon juice and water until the sugar has dissolved. Prick the hot cake with a fork several times then pour the sugar glaze over it immediately. Decorate the cake with marzipan carrots.
Ainesosat
200 g Icing sugar, 1 tbsp Lemon juice, 1 tbsp water, 12 piece Marzipan carrots
1409.25
38.77 G
84.98 G
122.95 G
