Ingredients
200 g carrots
1 12 tablespoons starch
150 g apricot jam
25 g ground almonds
150 g flour
1 teaspoon baking powder
25 g sugar
4 teaspoons vanilla sugar
75 g low-fat small-curd cottage cheese
4 tablespoons oil (neutral in taste)
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clean the carrots and then grate them coarsely. put into a pan and add starch and 100g of the jam. bring to a boil stirring constantly. simmer for 2 minutes. add almonds and set aside. mix flour, baking powder, sugar, vanilla sugar in a bowl. add curd cheese, oil and milk and knead into a soft dough (using your mixer first and then your hands). roll out onto a slightly floured surface and roll out into a rectangle. spread the carrot-jam-mixture onto the dough. roll up carefully starting from the long side. cut the roll into 8-10 pieces and place onto a lined baking sheet. bake at 190c in the preheated oven for 25-30 minutes. heat rest of the jam (50g) and spread onto swirls when coming out of the oven. serve hot or cold with whipped cream, ice-cream or plain.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning