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.
Monday, April 7, 2008
the joys of baking
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3 comments:
Share the recipe - it looks good!
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 :)
Yay!!!!
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)
Frosting
8 oz cream cheese (cold)
5 Tbsp. softened butter
2 tsp. vanilla
dash of cinnamon
2 cups powdered sugar
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