I adore Italy and, having seen this recipe in one of the books on Italian cuisine, I immediately took note of it. The result exceeded all expectations. Fast, tasty and satisfying.
It is necessary
- For the test:
- - egg - 4 pcs.,
- - sugar -150 g,
- - lemon zest,
- - carrots - 1 pc.,
- - almonds - 100 g,
- - flour - 2 tbsp. l.,
- - vegetable oil for lubrication.
- For glaze:
- - sugar -1 glass,
- - water -1 glass,
- - egg (squirrels) - 2 pcs.,
- - vanillin.
- For decoration:
- - marzipan carrot figurines.
Instructions
Step 1
Separate the whites and yolks from each other. Beat the yolks with sugar, add chopped zest, chopped nuts and finely grated carrots. Mix everything and add flour. Beat only the whites until a thick foam appears, and gently, in parts, mix them into the carrot mixture.
Step 2
Put the contents in a greased dish (silicone is best, the other is better to lay out with special paper), and bake in the oven until a golden crust forms. Pour glaze over the finished cake, decorate.
Step 3
To prepare the glaze, boil sugar and water until a very thick syrup is formed, then pour this syrup into the whipped whites in a thin stream, without ceasing to beat them. Add vanillin to the mass and heat, stirring, until a homogeneous thick mass is formed. As soon as the frosting is ready, immediately apply it to the cake, spreading it over the surface with a brush or spoon. Decorate the sides with almond flakes, top with marzipan "carrots" and refrigerate.
