German Carrot Hazelnut Cake Recipes

Steps:

• Preheat oven to 350°F.
• Mix together the sugar, eggs and flavouring and set aside.
• In another bowl, cream the butter and gradually add it to the sugar mixture.
• Mix the flour, baking powder and ground nuts together.
• Add it to the sugar and butter mixture a spoonful at a time.
• Fold in the chocolate.
• Grease a 26 cm (10 1/2 ") ring baking tin and fill with the batter.
• Bake in preheated oven for 50 to 65 minutes.
• Test cake for doneness by piercing the middle with a wodden toothpick; if it's clean it's done.
• Remove from oven and allow to stand for 5 to 10 minutes, loosen from sides of tin with knife then turn out onto a cake wire so that it can dry off.
• Dust the cooled cake with icing sugar.

Steps:

• In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
• In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy.
• Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
• Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
• Pour batter into a lightly greased 10-inch springform pan.
• Bake in a 325° oven for 50 minutes or until a pick comes out clean.
• Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
• To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
• Spread top and sides of cake with Chocolate Glaze.