Recipe By : Danny Stocker, MR-Freudenberg, Bern, Switzerland
Serving Size : 2 Preparation Time :2:20
Categories : Cakes Swiss
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 lb Carrot -- shredded
2/3 lb Butter
7 1/8 oz Sugar
7 1/8 oz Egg yolks
3/8 c Milk
7 1/8 oz Hazelnuts -- blanched
7 1/8 oz Egg whites
3 1/2 oz Sugar
3/4 lb Flour
7/8 oz Baking powder
3 1/2 oz Apricot marmalade
7 1/8 oz White confectioner's coating
2 tb Lime juice
Prepare springform pan. Wash & shred carrots. Heat white
confectioner's coating and lime juice. Heat apricot marmalade.
Beat butter and sugar well. Beat in the egg yolks one at a time,
blending well after each addition. Stir in milk, hazelnuts, carrots,
and flour. Beat egg whites and sugar to 'snow' and stir together.
Pour batter into well greased and floured springform pan. Bake at
350°F until set. Top with apricot marmalade. Cool in pan. Top with
white confectioner's coating.
