Almond and carrot cake with chocolate icing

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

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

3. 3

   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. Allow to cool down

4. 4

   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. Just before serving

5. 5

   decorate with cream and marzipan carrots

6. 6

   Waiting time about 4 hours. ❄ Can be frozen easily

7. 7

   You would like to make the marzipan carrots for decoration yourself? Here's how it works:

8. 8

   Knead 50 g raw marzipan paste and 15 g icing sugar with your hands. Then colour orange with red and yellow food colouring. Form into a roll and cut into 12 pieces. Shape each piece into a carrot. Make grooves with a small knife. Halve or quarter about 6 pistachio kernels and put them as carrot green on the carrots

Nutrition Facts

KCAL
410 kcal

CARBS
34 g

FATS
25 g

PROTEINS
10 g