Yield: 2 Servings
Measure | Ingredient |
---|---|
1⅛ pounds | Carrot; shredded |
⅔ pounds | Butter |
7⅛ ounce | Semolina |
7⅛ ounce | Eggs; only yellows |
⅜ cup | Milk |
7⅛ ounce | Hazelnuts, blanced |
7⅛ ounce | Egg whites |
3½ ounce | Semolina |
¾ pounds | Flour |
⅞ ounce | Baking powder |
3½ ounce | Apricots marmalade |
7⅛ ounce | White confectioner's coating |
2 tablespoons | Lime juice |
First Step : - prepare springform pan - wash & shredd carrots - heat white confectioner's coating and lime juice - heat apricot marmelade Second Step : - Beat butter and sugar well - Beat in the yellos from the eggs, one at a time, blending well after each addition. - Stir in milk, Hazelnuts, carrots and flour - Beat white eggs and sugar to 'snow' and stir together - Pour batter into well greased and floured springform pan - Bake at 350f until set - top with apricot marmelade - Cool in pan - top with white confectioner's coating