Monday, April 7, 2008

the joys of baking

Thankfully I was able to replicate my father in law's karottenkuchen with great success. There are days like today, where all I need is a little something delicious and beautiful to keep me going.

I topped the cupcakes with a cinnamon vanilla cream cheese frosting.

It looks like I'll be doing a lot of baking and cooking until the weather warms up towards the end of the week.

Here's to hoping for more recipe success.


Nan said...

Share the recipe - it looks good!

JoernandAllison said...

Wow! Congratulations! They look amazing! And no flour? That is awesome. Would you have ever believed 5 years ago that you would be replicating your FIL's incredible carrot cake recipe :)

Emily said...

Here it is Nan - let me know how it works out for you!

250g ground nuts
2 tablespoons bread crumbs
3 tablespoons corn starch
1 teaspoon baking powder
1 teaspoon cinnamon
zest of a citrus
2 medium large carrots
300 g apple
6 eggs separated Size M
250 g sugar
1 pinch salt

Mix almonds, bread crumbs, corn starch, baking powder, cinnamon + lemon.
Peel Apple + carrots - finely grate
Mix Yolk with 200 g sugar beating until creamy
Mix egg white with salt and remaining sugar until stiff peaks form
Mix shredded Carrot and apple into the yolks
Mix egg whites + nut mixture
Combine the mixtures
Bake at 180 timing according to size (cake vs. cupcakes)

8 oz cream cheese (cold)
5 Tbsp. softened butter
2 tsp. vanilla
dash of cinnamon
2 cups powdered sugar