© Markus Biedermann
Ingredients
- 5 egg yolks
- 300 g sugar
- 1 lemon – juice and zest
- 150 g almonds grated
- 150 g hazelnut grated
- 350 g carrots peeled and grated
- 60 g white bean flour – finely ground and sieved in a blender
- 30 g cornflour
- Cinnamon
- clove powder
- 10 g baking powder
- 5 egg whites
- 3 g salt
- 30 g cherry
Glaze and edge
- 60 g apricot jam warm / hot
- 50 g hazelnuts
Instructions
- Weigh and prepare all ingredients. Separate the eggs. Finely grind white beans in blender and sift. Mix bean flour and baking powder. Butter the pan and sprinkle with grated almonds.
- Beat egg yolks with sugar until foamy. Add lemon juice, cherry, cinnamon, zest and a pinch of clove powder.
- Beat the egg whites with the salt until stiff and carefully stir into the mixture.
- Fill the mixture into the springform pan. Bake at 170 degrees for about 1 hour. Test with a needle.
- Heat the jam. Spread on the cooled cake. Sprinkle the edge with grated nuts.
Tip: Finish cake with sugar icing and decorate with garnish with marzipan carrots.
Story behind the recipe
Markus Biedermann is a trained cook, diet chef and certified head chef and has worked in various nursing homes, also as a home manager. He therefore knows the gastronomy and elderly care from many years of experience.
About Markus Biedermann 
Markus Biedermann is a trained cook, diet chef and certified head chef and has worked in various nursing homes, also as a home manager. He therefore knows the gastronomy and elderly care from many years of experience.
It was not least the experience of loveless food preparation and uninspired use of leftovers that was at the beginning of his new home kitchen. His goal is to take care of the guests, the staff and the environment. He has received several awards in Germany and Switzerland for his innovations and his commitment to Alzheimer’s patients.
Markus Biedermann offers advice on catering systems and further training, is a multiple book author and created these wonderful bean recipes for the Global Fields bean project in Attiswil (Switzerland).
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