Carrot-walnut box cake with flamed meringue

Name: Carrot-walnut box cake with flamed meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 350 g Carrots; 100 g Walnut kernel halves; 4 Eggs (size M); 350 g Sugar; 125 ml neutral oil; 150 g Whole milk yoghurt; 300 g Flour; 3 TSP Baking Powder; 1 Protein (size M); 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

350 g Carrots
100 g Walnut kernel halves
4 Eggs (size M)
350 g Sugar
125 ml neutral oil
150 g Whole milk yoghurt
300 g Flour
3 TSP Baking Powder
1 Protein (size M)
7-10 Tbsp Fat and flour

Directions

1
Peel, wash and roughly grate the carrots. Finely chop the walnuts. Separate 2 eggs. Chill the egg whites. Mix egg yolk, 2 eggs, 200 g sugar, oil and yoghurt in a bowl with the whisk of the hand mixer.
2
Mix flour and baking powder, stir in quickly. Finally fold in carrots and walnuts.
3
Grease a box mould (2.7 litres capacity; top: 25 cm long, bottom: 22.5 cm long) and dust with flour. Pour in the dough, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
4
manufacturer) bake for about 1 hour. Remove from the oven, leave to cool in the pan for approx. 30 minutes, turn out and leave to cool on a cake rack for approx. 2 hours.
5
Beat 3 egg whites until stiff, adding 150 g sugar. Spread the meringue mixture on the cake with a spoon, while lifting up light peaks. Carefully flame the cake with a crème brûlée burner.