Argovia Carrot Cake 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
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 350 degrees F until set - top with apricot marmelade
~ Cool in pan - top with white confectioner's coating
Argovia Carrot Cake printer friendly version located here.
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