Yugoslav Carrot Cake
Source of Recipe
Internet
List of Ingredients
Cream together until light:
4 egg yolks (egg whites are used later)
1 C sugar.
Stir in:
1 C grated carrots
1 C minced walnuts
1 1/2 C flour
1 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
1/8 tsp salt
1 C oil.
Mix together and add to mixture:
2 1/2 Tbl hot water
1/2 tsp baking soda.
Beat until foamy
4 egg whites.
Add to egg whites and beat until stiff and glossy:
1/2 C sugar.
Fold egg whites into flour mixture.
Turn into greased 9x13-inch pan lined with greased waxed paper.
Bake at 350 F 45 minutes or until cake tests done.
Cool.
Remove from pan, remove paper and slice cake into halves, horizontally.
(Hint: Before cutting, carefully mark the mid-point of the layer
with toothpicks placed frequently around the middle of the cake. An
electric knife works well to do the actual cutting. Use a bread
knife if you don't have an electric knife.)
Cover the bottom half of the cake with cream cheese filling (recipe
follows).
Cover filling with:
1/2 C strawberry, apricot, or raspberry jam.
Top with remaining cake half and frost cake with whipped cream,
sweetened to taste with powdered sugar.
Cream cheese filling:
8 ounces softened cream cheese.
1/2 C sugar.
Gradually beat sugar into cream cheese until smooth and fluffy.
Recipe
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