Carrot-almond baking sheet cake with icing
easy
75 mins
75 mins
Ingredients
- 375 g Carrots
- 7-10 Tbsp grated rind of 1 untreated lemon
- 3 TABLESPOONS Lemon juice
- 375 g crushed almonds
- 75 g Flour
- 2 heaped Tsp baking powder
- 9 Eggs (size M)
- 225 g Sugar
- 1 package Vanillin sugar
- 250 g Icing sugar
- 3-4 Tbsp Carrot juice
- 7-10 Tbsp a few drops of red food colouring
- 7-10 Tbsp взбитые сливки, фисташки, марципановая морковь и мята
Directions
- 1
Peel, wash and finely grate the carrots. Mix with lemon peel and 2 tablespoons of lemon juice. Put almonds, flour and baking powder in a bowl and mix. Separate eggs, beat egg whites in 2 portions until stiff. Add sugar and vanillin sugar.
- 2
Carefully stir the egg yolks into the beaten egg white. Mix the carrots and almond mixture, pour onto the egg mixture and fold in evenly. Pour the dough onto a greased, flour-strewn oven pan and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Let them cool down. Mix icing sugar, remaining lemon juice and carrot juice. Colour the icing as desired with red food colouring. Spread the cake with it and let it dry overnight. Decorate the cake as you like with cream tuffs, pistachios, marzipan carrots and mint leaves.
- 3
Let them cool down. Mix icing sugar, remaining lemon juice and carrot juice. Colour the icing as desired with red food colouring. Spread the cake with it and let it dry overnight. Decorate the cake as you like with cream tuffs, pistachios, marzipan carrots and mint leaves. Results in approx. 42 pieces
Nutrition Facts
130 kcal
14 g
6 g
4 g
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