Carrot and hazelnut cake
Ingredients
- Grated carrots gr 300
- Chopped hazelnut Tonda Gentile Romana BIO gr 300
- Flour 00 gr 90
- Caster sugar gr 200
- Eggs 6
- Baking yeast gr 10
- Cream gr 300
- Icing sugar gr 35
- Vanilla to taste
- Hazelnut Tonda Gentile Romana BIO grains to taste.
Preparation
Beat the egg yolks with the sugar until light and fluffy; add the carrots, hazelnut flour, and 00 flour.
Beat egg whites until stiff and incorporate into the mixture.
Pour into a buttered mold and bake at 180° for 40 minutes.
Unmold and let cool; whip cream with sugar and vanilla, then sprinkle over cake and finish with hazelnut crumbs
