Zutaten für German Carrot Hazelnut Cake
- Eggs
- Pinch of salt
- 1/2 cup granulated sugar (for glaze)
- 1/4 cup hot water
- 2 cups grated carrots
- Ground Hazelnuts
- Fine Dry Breadcrumb
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Rum
- Vanilla Extract
- Lemon Rind
- Powdered Sugar
- 1/4 cup unsweetened cocoa powder (for glaze)
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Zubereitung von German Carrot Hazelnut Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch springform pan.
- In a large bowl, beat 4 large egg whites with a pinch of salt using an electric mixer on high speed until soft peaks form.
- Gradually add 1/3 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
- In a separate large bowl, beat 4 large egg yolks with 1/4 cup hot water at medium-high speed until light and foamy.
- Gradually add the remaining 2/3 cup granulated sugar to the egg yolks, beating for 3 minutes, or until the mixture is thick and pale yellow.
- Gently fold in 2 cups grated carrots, 1 cup chopped hazelnuts, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 cup all-purpose flour, and 1/2 teaspoon baking powder to the yolk mixture.
- Carefully fold the whipped egg whites into the carrot mixture until just combined. Be gentle to avoid deflating the egg whites.
- Pour the batter into the prepared springform pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing the sides of the pan.
- Transfer the cake to a wire rack to cool completely.
- **Prepare the Chocolate Glaze:** In a small saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1/4 cup water over medium heat until smooth and glossy.
- Pour the glaze over the cooled cake, allowing it to drizzle down the sides. Let the glaze set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
1857g
Fat
88g
Carbs
189g
