German Carrot-Hazelnut Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 large eggs, separated |
pinch of salt |
1 cup sugar, divided |
1/4 cup hot water |
2 2/3 cups finely grated carrot |
2 2/3 cups ground hazelnuts or pecans |
2/3 cup fine, dry breadcrumbs |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1 tablespoon rum |
2 teaspoons vanilla extract |
2 teaspoons grated lemon rind |
chocolate glaze |
Directions:
1. Beat egg whites and salt at high speed with an electric mixer until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
2. Beat egg yolks and 1/4 cup hot water at medium-high speed until foamy. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
3. Stir carrot and next 7 ingredients into yolk mixture; fold in egg white mixture. Pour batter into a lightly greased 10-inch springform pan.
4. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack. Spread top and sides with Chocolate Glaze.
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