Swiss carrot cake

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.

Ingredients

250 g Brown sugar, 5 units Eggs (medium), 1 g Salt, 0.5 units 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.

Ingredients

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.

Ingredients

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.

Ingredients

200 g Icing sugar, 1 tbsp Lemon juice, 1 tbsp Water, 12 units Marzipan carrots