Carrot cake

• 300 g carrots
• 1 pc organic lemon
• 6 pcs eggs
• 300 g brown sugar
• 2 tbsp cherry brandy
• 200 g ground hazelnuts
• 150 g flour
• Icing sugar for dusting

• 1. Line the bottom of the baking pan with baking paper.
• 2. Clean the carrots and grate finely. Wash the lemon with hot water and dry it. Grate the peel and squeeze 2 tsp of lemon juice.
• 3. Separate the eggs. Beat the egg yolks and half of the sugar until foamy. Add lemon zest and cherry brandy. Mix carrots, hazelnuts, flour and egg yolk mixture.
• 4. Beat the egg whites until stiff, addthe remaining sugar and continue beating for about 5 minutes. Add the lemon juice and fold the beaten egg whites into the carrot mixture.
• 5. Pour the batter into the pan andbake as directed.
• 6. Dust the cooled cake with powderedSugar.

TIP: You can also frost the cakewith a lemon and sugar glaze and decorate with small marzipan Carrots.

Setting procedure:

In the menu, select dishes,cakes in tin and from now on everything is automatic.

The oven switches off when the cake is ready.

• In the menu, select dishes, cakes in tin and from now on everything is automatic.
• The oven switches off when the cake is ready.

Thanks to Steam+ and 4D HotAir functions, healthy lifestyle and perfect cooking results are always guaranteed.

Model: HSG958DB1

Model: HSG7361W1

Model: HSG7584B1