Tasty and delicate carrot cake for those who love the delicate flavor of the carrot.
Ingredients: 300 gr
carrot puree 300 gr almonds boiled, peeled and coarsely chopped
300 g sugar 6 eggs
90 gr flour 1 teaspoon baking angel
half a lemon squeezed lemon rind
Procedure:
In a bowl, whip the egg whites in another beat the egg yolks with sugar, add the carrots, almonds, flour, baking powder, lemon juice and lemon rind. Finally add the egg whites until stiff and mix from top to bottom with a spoon. Pour into a greased and floured ring mold at 180 degrees for 50/60 minutes for the first 15 minutes in a convection oven convection oven is the rest.
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