Carrot cake (yoghurt pot recipe)

Name: Carrot cake (yoghurt pot recipe)
Prep time: 40 min
Total time: 85 min
Yield: 8
Ingredients: a little butter; 1 cup plain greek yoghurt (150 g); 1 vanilla pod; 125 g butter; ¾ cup ground cane sugar (100 g); 2 egg yolks; 1 carrot (120 g); 1 cup half-white flour (100 g); ½ cup ground almonds; 1 tsp baking powder; 2 egg whites; 1 pinch salt; 8 sprigs peppermint; 1 icing for writing

What is little FOOBY? To the cooking rules

Utensils

Apron
baking paper
Bowl
Flat grater
Mixer
Dpringform pan (approx. 24 cm Ø)
Oven mitts
Paring knife
Peeler
Rubber spatula
Teaspoon
Timer
small bowl
Cooling rack

Ingredients

8 pieces

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

To prepare

a little butter

1 cup plain greek yoghurt (150 g)

Batter

1 vanilla pod

125 g butter, soft

¾ cup ground cane sugar (100 g)

2 egg yolks

1 carrot (120 g)

1 cup half-white flour (100 g)

½ cup ground almonds (50 g)

1 tsp baking powder

2 egg whites

1 pinch salt

To bake

8 sprigs peppermint

To decorate

1 icing for writing (orange)

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How it's done

The kids can help at the marked areas .

To prepare

a little butter

1 cup plain greek yoghurt (150 g)

Line the base of the tin (approx. 24 cm Ø) with baking paper, Grease the sides with a little butter. Empty the yoghurt into a small bowl, set aside.Rinse out and dry the pot thoroughly, use as a measuring cup.

Batter

1 vanilla pod

125 g butter, soft

¾ cup ground cane sugar (100 g)

2 egg yolks

1 carrot (120 g)

1 cup half-white flour (100 g)

½ cup ground almonds (50 g)

1 tsp baking powder

2 egg whites

1 pinch salt

Cut open the vanilla pod lengthwise, scrape out the seeds, place in a bowl with the butter, add the sugar, mix well. Add the egg yolks. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Peel and finely grate the carrots, mix in along with the yoghurt. Add the flour, almonds and baking powder, mix. Beat the egg whites and salt until stiff, carefully fold into the mixture using the spatula.Transfer the batter to the prepared tin.

To bake

8 sprigs peppermint

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool completely on a rack. Cut the cake into approx. 8 even slices. Press a little sprig of mint into the side of each slice of cake for the carrot greens.