Recipe Purple carrot and egg white cake of 08-04-2015 [Updated on 24-05-2016]
The recipe for today's egg white and carrot cake is from the well-known pastry chef Montersino, I just personalized it using purple carrots instead of the classic ones. If you have egg whites to dispose of and you want a simple cake, this recipe could be for you, I found it delicious to accompany the five o'clock tea, yes, in this I am very British;) After a week off at stoves, today I found the desire to cook a little something again and if they pass the taste test, you will find them soon on the blog;) I leave you and go back to the kitchen, kisses: *
Whip the carrots and grate them finely
Chop the almonds with a couple of tablespoons of sugar taken from the total and reduce them to flour
Whip the egg whites, gradually adding the sugar until fluffy.
Add the sifted cornstarch, baking soda and vanilla
Then add the chopped carrots and almond flour.
Mix the ingredients with a spoon with a movement that goes from bottom to top
Pour the mixture into a mold lined with parchment paper
Bake at 160 ° and cook the egg white and carrot cake for about 25 minutes
Let cool and serve