Apple and carrot cake

  • 200 g Carrots
  • 6 Eggs (size M)
  • 200 g sugar
  • grated zest of 1 untreated lemon
  • 1 EL Kirschwasser
  • 1 EL Lemon juice
  • 1 EL orange juice
  • 3 leveled tbsp flour
  • 200 g ground almonds
  • Fat and breadcrumbs
  • Parchment paper er
  • 750 g sour apples
  • 1/4 l clear apple juice
  • (unsweetened)
  • Zest and juice of 1/2 untreated lemon
  • 75 g Sugar
  • 50 g Raisins
  • 25 g cornstarch
  • 2 (à 200 g) Mug of whipped cream
  • 30 g Pistachio kernels
105 minutes
light
1.
Wash, clean and finely grate the carrots. Express it well in a kitchen towel. Separate eggs. Mix egg yolks, 150 g sugar and lemon zest until creamy. Add kirsch, lemon and orange juice. Then stir in the flour, almonds and carrots. Beat egg whites until stiff and pour in the remaining sugar. First stir half of the egg whites into the dough, then fold in the rest loosely. Put the dough in a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 40-50 minutes. Cover with parchment paper for the last 10 minutes if necessary. Let the carrot cake rest in the mold for a short time, then remove from the mold and let cool down. For the apple compote, wash the apples, cut a quarter out of an apple and set aside (preferably put in lemon juice). Peel, quarter and core the remaining apples. Cut apple quarters into thin slices. With apple juice, thinly sliced ​​lemon zest and lemon juice, sugar andBring the raisins to the boil. Mix the cornstarch with a little water until smooth, bind the fruit juice with it, bring to the boil again. Remove lemon peel. Cut the carrot cake crosswise once. Put a cake ring around the bottom, pour in the compote, smooth out. Cover with the second base and refrigerate for about 1 hour. Whip the cream. Loosen the cake edge. Brush the cake all around with 2/3 of the cream. Pour the rest of the cream into a piping bag with a star nozzle and decorate the cake with 12 tuffs. Cut small slices from the remaining apple quarter. Put in the cream tuff. Finely chop the pistachios and sprinkle the inner circle with them. Makes about 16 pieces
2.
Utensils: Eschenbach
1 the dough approx.:
  • 330 kcal
  • 1390 kJ

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