Ingredients
- Ingredients should all be at room temperature
- 200 g butter
- 100 g curd cheese
- 10 eggs
- 50 g sugar
- 2 tsp. vanilla sugar
- 75 g flour
- 25 g potato flour
- 1 p. baking powder
- 350 g carrots
- 200 g ground nuts
- 250 g grated coconut (replaces the sugar)
- 5 drops of bitter almond extract
Instructions
- Grease a baking tin with butter and dust with sugar (the sugar will caramelise the exterior and lend the cake a delicate sweetness).
- Preheat the oven to 180°
- Separate the eggs, then add a pinch of salt and beat the egg white until stiff.
- In a separate bowl, soften the butter, then gradually add and combine the remaining sugar, the egg yolk, the quark and vanilla sugar.
- Finely grind the nuts, peel and grate the carrots.
- Sieve the two flours with the baking powder into a different bowl.
- Add the carrots, nuts, coconut flakes, flour-mix, and bitter almond extract to the butter, then carefully fold the beaten egg whites into the mixture.
- Pour the dough evenly into the baking tin and bake for 1 hour.
- Out of the oven, cover with a tea towel. Let it cool down completely before removing it from the tin.
- Dust with icing sugar and grated carrots before serving.
Recipe & picture : Berthe Melkert
Notes
Poke the cake with a small stick to determine if its properly baked. This cake also tastes particularly good after a few days and keeps fresh for about 2 weeks in a closed tin in the fridge.
