Small carrot-cake

For 6 WECK®-mold-jars à 9.8 fl.oz (290 ml) with 100 mm diameter.

For the dough:

350 g  carrots
4  yellow of an egg (size L) 
200 g  sugar
1 dash  salt
  towelled skin of half an untreated lemon
1.4 fl.oz (40 ml)  lemon juice
0.7 fl.oz (20 ml) almond-liqueur
white of an egg (size L)
250 g powdered almonds without shell
10 g starch flour

 

Furthermore: Butter and breadcrumbs for the jars, icing sugar for decoration

Cooking:

Grease the jars with soft butter and cover the inside with the breadcrumbs. Preheat the oven to 175° C.

Peel the carrots and grate them. Put the yellow of the eggs with 1/3 of the sugar, a dash of salt, the lemon skin and juice and the almond-liqueur in a bowl and stir it until it's foamy, it shall get a creamy bulk. Then whisk the white of the eggs stiff, add the rest of the sugar and whisk on until it's firm. Now mix the powdered almonds with the starch and the carrot raspers. Fold at first 1/3 of the beaten egg whites in the mixture of the yellow of the eggs and mix it accurately. Then add the rest of the beaten egg whites on top and cover it with the almond-mixture. Now fold it carefully with a wooden spoon in.

Devide the dough in equal Shares to the jars. Put the jars on the oven-grill and bake them 50 minutes. Proof the cakes with a wooden stick, if they are well done. If they are, take them off the oven and let them cool down. Afterwards cover the cakes with icing sugar.

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