Almond and carrot cake with chocolate icing

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 8
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and breadcrumbs
  • 600 g large carrots
  • 75 g + 15 g butter
  • 7 Eggs (Gr. M)
  • 140 g + 140 g sugar
  • 1 package Vanillin sugar
  • 350 g ground almonds (without skin)
  • 1 TEASPOON ground cinnamon
  • 7-10 Tbsp grated peel and approx. 6 tablespoons juice of 1 organic lemon
  • 7-10 Tbsp Salt
  • 125 g Flour
  • 1 coated Tsp Baking Powder
  • 300 g Dark chocolate coating
  • 7-10 Tbsp Whipped cream
  • 12 Marzipan carrots to decorate

Directions

  1. 1

    Grease a springform pan with a tube bottom insert (26 cm Ø) and sprinkle with breadcrumbs. Peel, wash and finely grate the carrots. Melt 75 g butter at low heat, cool down lukewarm.

  2. 2

    Separate eggs. Beat the egg yolks, 140 g sugar and vanillin sugar with a hand mixer for about 5 minutes until creamy. Stir in melted butter bit by bit. Stir in carrots, almonds, cinnamon, lemon peel and juice.

  3. 3

    Beat the egg white and 1 pinch of salt until stiff, adding 140 g of sugar. Mix flour and baking powder and fold into the carrot cream alternating with the beaten egg white.

  4. 4

    Spread the dough into the mould. Bake in the preheated oven (electric oven: 175°C/circulating air: 150°C/gas: level 2) for 50-60 minutes. Leave to cool in the mould for about 10 minutes. Then use a knife to carefully remove from the edge of the mould and rush out.

  5. 5

    Let it cool down.

  6. 6

    Chop the chocolate coating and melt it with 15 g butter in a hot water bath. Cover the wreath with it. Let it dry in a cool place. Decorate with cream and marzipan carrots just before serving.

Nutrition Facts

KCAL
410 kcal
CARBS
34 g
FATS
25 g
PROTEINS
10 g

Categories & Tags

DessertsweetCake