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Ingredients
{{item.foodstuff.title}} {{item.foodstuff.title}}
{{item.unit}}
170 x 1 g
120 x 1 g
4 x piece (55 g)
180 x 1 ml
500 x 1 g
100 x 1 g
0.5 x 1 g
0.5 x 1 g
2 x tea spoon (4 g)
pinch (2 g)
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Recipe preparation process
1
Take the eggs and sour cream (4 tablespoons) out of the refrigerator in advance so that they are at room temperature. Sift both flours and mix with spices and soda (add approximately one third of a teaspoon of spices). Chop the walnuts into smaller pieces, clean and peel the carrots and grate them in a machine.
2
Wrap the molds in baking paper and place them on a baking sheet. Then grease them with oil.
3
Beat the eggs with a machine and a whisk together with salt and sugar until stiff (the eggs must not be cold). Carefully mix the oil into the egg foam. Remove the foam from the machine and mix in the grated carrots and sour cream by hand using a rubber spatula. Stir in the flour mixture and finally the nuts.
4
Bake in a preheated oven at 170 °C for about 40 minutes, depending on the size of the molds. Test with a skewer to see if they are cooked.
5
After baking, let them cool and then carefully remove them from the molds."
{{data.energy}}4,512 kcal
Also {{data.energyAlt}}18,890 kJ ● Energy
{{data.protein}}78.4 g
Recommended Intake: {{calculated.protein | number: 0}} g
{{data.carbohydrate}}379 g
Recommended Intake: {{calculated.carbohydrate | number: 0}} g
Sugars
{{data.sugar}} 204 g
{{data.fat}}294 g
Recommended Intake: {{calculated.fat | number: 0}} g
Saturated fatty acids
{{data.saturatedFattyAcid}} 43 g
Trans fatty acids
{{data.transFattyAcid}} 0 g
Mono nonsaturated
{{data.monoSaturated}} 77.5 g
Poly nonsaturated
{{data.polySaturated}} 166 g
Cholesterol
{{data.cholesterol}} 948 mg
Fiber
{{data.fiber}} 36.6 g
Recommended Intake: {{calculated.fiber}} g
Salt
{{data.salt}} 7.6 g
Calcium
{{data.calcium}} 490 mg
Sodium
{{data.sodium}} 2.2 g
Water
{{data.water}} 461 g
PHE
{{data.phe}} 3,918 mg
{{calculated.percentage}}%
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