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 (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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