Almond and carrot cake with chocolate topping
- 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 (skinless)
- 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 and 12 marzipan carrots to decorate
105 minutes
easy
- 1.
- Grease the springform pan with a tube base insert (26 cm Ø) and sprinkle with breadcrumbs. Peel, wash and finely grate the carrots. Melt 75 g butter 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. Gradually stir in the melted butter. Stir in the carrots, almonds, cinnamon, lemon zest and juice. Beat the egg white and a pinch of salt until stiff, sprinkling in 140 g of sugar. Mix the flour and baking powder and fold into the carrot cream alternately with the egg whites
- 3.
- Spread the batter 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. Let cool down
- 4.
- 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
- 5.
- Decorate with cream and marzipan carrots
- 6.
- Wait approx. 4 hours. ❄ Can be frozen very well
- 7.
- Tip
- 8.
- Would you like to make the marzipan carrots yourself to decorate? How it works:
- 9.
- Knead 50 g marzipan raw mixture and 15 g powdered sugar with your hands. Then color orange with red and yellow food coloring. Shape into a roll, cut into 12 pieces. Shape each piece into a carrot. Make grooves with a small knife. Approx. Halve or quarter 6 pistachio kernels and then stick them as carrot greens
1 piece approx. list list - nutrients '> 410 kcal 1720 kJ 10 g protein 25 g fat 34 g Carbohydrates
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