Mini turnip cake

Name: Mini turnip cake
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 150 g Carrots; 7-10 Tbsp juice of 1/2 lemon; 150 Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS Apricot Jam; 20 g flaked almonds; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

150 g Carrots
7-10 Tbsp juice of 1/2 lemon
150 Butter or margarine
150 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
250 g Flour
1/2 package Baking Powder
2 TABLESPOONS Apricot Jam
20 g flaked almonds
7-10 Tbsp Fat and breadcrumbs

Directions

1
Peel, wash and coarsely grate the carrots and sprinkle with lemon juice. Cream fat, 125 g sugar and vanilla sugar. Separate 1 egg. Stir 3 eggs and egg yolks into the sugar mixture.
2
Mix flour and baking powder and stir in. Stir in the carrots. Grease a springform pan (20 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven:150 °C/ gas: level 2) for 30-40 minutes.
3
Beat egg whites until stiff. Add 25 g sugar while stirring. Remove the cake and spread with the jam. Spread the beaten egg white on top and sprinkle with almonds. Bake the cake for another 5-8 minutes.
4
Take the cake out, let it rest for a while and remove from the mould. Let the beet cake cool down and serve.