Carrot Torte

Sárgarépatorta

Preparation info

  • 8 to 12

    servings
    • Difficulty

      Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 6 eggs, separated
  • cups confectioners’ sugar
  • cups

Method

  1. Preheat the oven to 375°F. Mix egg yolks well with sugar.
  2. Add the puréed carrots, lemon rind and juice to the egg yolks, and mix well.
  3. Make a stiff foam of the egg whites and gently mix with the cinnamon, ground hazelnuts and baking powder.</