Page 423 -
Basic HTML Version
423
Bottling & more
Settings: Step 5
Function: Conventional heat
Temperature: 160°C
Duration: 50-55 minutes
Shelf level: 1
Carrot cakes
1
Beat the egg yolks with 2/3
QH VJG UWICT WPVKN ETGCO[ |
2
2GGN CPF ƂPGN[ ITCVG VJG
carrots, then add to the egg
yolks and beat for approx. 10
minutes. Add half the almonds,
and beat for a further 10
minutes. Stir in the cinnamon,
kirsch, lemon juice and zest,
then the rest of the ground
CNOQPFU CPF ƂPCNN[ UKHV KP VJG
EQTPƃQWT
3
Whisk the egg whites with a
few drops of lemon juice un-
til stiff, then drizzle in the sugar
a little at a time, continuing to
whisk until the egg whites are
stiff and glossy.
4
Fold the egg whites into the
rest of the cake mixture.
5
Grease and dust the jars to 1
cm from the top. Divide the
OKZVWTG DGVYGGP VJG LCTU ƂNNKPI
them half full, then place on the
rack and bake (see below for
settings).
6
Immediately after baking,
seal the jars with a rubber
ring, glass lid and metal spring
clamp.
/CMGU| Z ON RTGUGTXKPI LCTU
Ingredients
4 medium egg yolks
175 g caster sugar
200 g carrots
200 g ground almonds
½ tsp cinnamon
1 tbsp kirsch
Juice and zest of ½ a lemon
I EQTPƃQWT
4 medium egg whites
$WVVGT CPF ƂPG DTGCFETWODU
to grease and dust the jars
