Tyrolean recipes - farm recipes
Dessert
7 eggs
200 g sugar
300 g grated carrot
250 g ground hazelnuts
220 g flour
20 g honey
5 g baking powder
vanilla sugar, lemon rind
pinch of salt
preparation
Separate the eggs and then cream with 120 g sugar and the honey until fluffy. Add vanilla sugar, some grated lemon rind and grated carrot. Beat the egg white together with the remaining sugar and a pinch of salt to form peaks and fold into mixture. Then add the ground hazelnuts, flour and baking powder.
Bake for around 50 minutes at 180 °C.
Gabi Pichler from Wernerhof ‘Red Rooster’ farm in Jenesien wishes you happy baking.
Bake for around 50 minutes at 180 °C.
Gabi Pichler from Wernerhof ‘Red Rooster’ farm in Jenesien wishes you happy baking.
Serve with whipped cream, if desired.www.redrooster.it
