Swiss Version Carrot Cake
By: Aldrin Bacusmo
Published: Wednesday, May 3, 2017 - 4:25am

Ingredients




24 cm springform
5 egg yolks
300grams. white sugar
1 tsp.orange zest
2-3 cups grated carrots
1/4 cup natural yogurt
300grams hazelnuts
4 tbsp. flour
1/2 tsp. cinnamon powder
1/2tsp. nutmeg
1tsp baking powder
pinch of salt
5 egg whites
For the glaze.
150grams confectioner’s sugar
2 tbsp. lemon juice

Preparation

1 Preheat your oven into  190C Degrees. 2 In a mixing bowl, combine egg yolks, sugar and orange zest. Using a handmixer or a machine, whisk the ingredients until smooth, creamy and the sugar's completely combined. 3 Slowly add the grated carrots, and using a spatula or a whisk, mix until the carrots are combined in the egg yolk mixture. Add yogurt and mix well. 4 Mix the ground hazelnuts, flour, cinnamon,nutmeg, baking powder and a pinch of salt into the batter. 5 In a separate bowl, beat the egg whites until stiff peaks form. 6 Gently fold the egg whites into the carrot batter. 7 Transfer the mixture into the 24cm springform and bake for 60 minutes. Use a toothpick or a skewer to check if the cake is completely baked. If it comes out clean, the cake is all set. 8 Take it out from the oven and let it completely cool. 9 To prepare the glaze, just simply mix the confectioner's sugar and lemon juice. Mix until you reach the desire consistency. You can always add sugar if it's too runny. 10 Once the cake is completely cooled, glaze the cake with the sugar-lemon mixture. 11 Give it like two days in the fridge and you’ll be amazed. 12 Enjoy!!

About

Deliciously baked Swiss version of Carrot Cake. Super moist and delicious piece to match your afternoon coffee or tea session with family and friends