Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cup
Flat grater
Knife
Lemon grater
Lemon squeezer
Mixer
Oven mitts
Peeler
Rubber spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Cake mixture
Place the butter, sugar and egg yolks in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Finely grate the carrot, add the honey, lime zest and lime juice, mix. Beat the egg whites with the salt until stiff. Combine the flour, nuts, cinnamon and baking powder, add to the egg mixture in layers along with the egg whites, carefully fold in using a rubber spatula.
Transfer the cake mixture to a baking tray lined with baking paper.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack.
Topping
Mix the cream cheese and honey, spread on top of the tray bake.
To decorate
Coarsely chop the pistachios, sprinkle on top of the cake and cut into slices.
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