1 1/8 lb Carrot; shredded
2/3 lb Butter
7 1/8 oz Semolina
7 1/8 oz Eggs; only yellows
3/8 c  Milk
7 1/8 oz Hazelnuts, blanced
7 1/8 oz Egg whites
3 1/2 oz Semolina
3/4 lb Flour
7/8 oz Baking powder
3 1/2 oz Apricots marmalade
7 1/8 oz White confectioners coating
2 tb Lime juice

First Step : – prepare springform pan – wash & shredd carrots – heat white
confectioners coating and lime juice – heat apricot marmelade

Second Step : – Beat butter and sugar well – Beat in the yellos from the
eggs, one at a time, blending well after each addition. – Stir in milk,
Hazelnuts, carrots and flour – Beat white eggs and sugar to snow and stir
together – Pour batter into well greased and floured springform pan – Bake
at 350f until set – top with apricot marmelade – Cool in pan – top with
white confectioners coating