Almond and carrot cake with chocolate topping

For 16 pieces
  • fat u. Breadcrumbs
  • 600 g large carrots
  • 75 g + 15 g butter
  • 7 Eggs (Gr. M)
  • 140 g + 140 g sugar
  • 1 packet vanillin sugar
  • 350 g ground almonds (without skin)
  • 1 TL ground cinnamon
  • grated peel and Approx. 6 tablespoons of juice from 1 organic lemon
  • Salt
  • 125 g flour
  • 1 deleted TL baking powder
  • 300 g dark chocolate couverture
  • whipped cream
  • 12 Marzipan Carrots to decorate
50 minutes
light
1.
Grease the springform pan with tube base insert (26 cm Ø), sprinkle with breadcrumbs. Peel the carrots, wash, grate finely. 75 g butter Melt over low heat, cool lukewarm.
2.
Separate eggs. Beat egg yolks, 140 g sugar and vanilla sugar with a hand mixer for about 5 minutes until creamy. Melted butter after and Stir in. Mix in the carrots, almonds, cinnamon, lemon zest and juice.
3.
Beat the egg white and a pinch of salt until stiff, adding 140 g let trickle in. Mix the flour and baking powder and fold into the carrot cream alternately with the egg whites.
4.
Spread the dough into the pan. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 50–60 minutes. Let cool in the mold for about 10 minutes. Then carefully remove from the edge of the mold with a knife and pop out.
5.
Let cool down.
6.
Chop the couverture and melt it with 15 g butter in a hot water bath. Cover the wreath with it. Let dry in a cool place. Just before serving, decorate with cream and marzipan carrots.
1 piece approx:
  • 410 kcal
  • 10 g protein
  • 25 g fat
  • 34 g carbohydrates

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