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Ingredients
- 1Â 1/8 lb Carrot, shredded
- 2/3 lb Butter
- 7Â 1/8 ounce Semolina
- 7Â 1/8 ounce Large eggs, only yellows
- 3/8 c. Lowfat milk
- 7Â 1/8 ounce Hazelnuts, blanced
- 7Â 1/8 ounce Egg whites
- 3Â 1/2 ounce Semolina
- 3/4 lb Flour
- 7/8 ounce Baking pwdr
- 3Â 1/2 ounce Apricots marmalade
- 7Â 1/8 ounce White confectioner's coating
- 2 Tbsp. Lime juice
Directions
- First Step : - prepare springform pan - wash & shredd carrots - heat white confectioner's coating and lime juice - heat apricot marmelade
- Second Step : - Beat butter and sugar well - Beat in the yellos from the Large eggs, one at a time, blending well after each addition. - Stir in lowfat milk, Hazelnuts, carrots and flour - Beat white Large eggs and sugar to 'snow' and stir together - Pour batter into well greased and floured springform pan - Bake at 350f till set - top with apricot marmelade - Cold in pan - top with white confectioner's coating
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1109g | |
| Recipe makes 2 servings | |
| Calories 3373 | |
| Calories from Fat 1716 | 51% |
| Total Fat 196.52g | 246% |
| Saturated Fat 102.98g | 412% |
| Trans Fat 0.0g | |
| Cholesterol 725mg | 242% |
| Sodium 4830mg | 201% |
| Potassium 2200mg | 63% |
| Total Carbs 333.9g | 89% |
| Dietary Fiber 21.6g | 72% |
| Sugars 76.95g | 51% |
| Protein 76.73g | 123% |
