Carrot-Brownie with meringue and raspberries

Name: Carrot-Brownie with meringue and raspberries
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 200 g Almonds; 350 g Carrots; 100 g Fine dark chocolate (70% cocoa content); 150 g Butter or margarine; 100 g Flour; 400 g demerara sugar; 6 heaped Tsp cocoa powder; 2 TEASPOONS Baking Powder; 1 TEASPOON Vanilla Essence; 4 Eggs (size M); 2 Protein (size M); 13 TABLESPOONS Sugar; 1 TEASPOON Cornstarch; 1/2 TEASPOON White wine vinegar; 350 g Strawberries; 500 g Fresh cream; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

200 g Almonds
350 g Carrots
100 g Fine dark chocolate (70% cocoa content)
150 g Butter or margarine
100 g Flour
400 g demerara sugar
6 heaped Tsp cocoa powder
2 TEASPOONS Baking Powder
1 TEASPOON Vanilla Essence
4 Eggs (size M)
2 Protein (size M)
13 TABLESPOONS Sugar
1 TEASPOON Cornstarch
1/2 TEASPOON White wine vinegar
350 g Strawberries
500 g Fresh cream
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar
baking paper

Directions

1
Coarsely chop the almonds and roast them in a pan without fat while stirring constantly, remove. Peel, wash and roughly grate the carrots. Coarsely chop the chocolate. Melt the fat in a saucepan. Take it off the stove and let it cool down a little
2
In the meantime, mix flour, brown sugar, cocoa, baking powder and vanilla essence in a bowl. Place the eggs in a mixing bowl and whisk until creamy. Add fat while stirring. Add flour mixture, carrots, chocolate and almonds one after the other
3
Put the dough into a greased, flour-spread rectangular baking tin (23 x 33 cm), smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove from the oven, place on a cake rack and let cool off
4
In the meantime, whisk the egg white with the whisk of the hand mixer until stiff. Let 4 tablespoons of sugar trickle in. Mix 5 tablespoons sugar and starch. Add vinegar and continue beating until the mixture is very firm and shiny
5
Place on a baking tray lined with baking paper and spread over about half of the surface. Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 25 minutes until the surface is crispy and the base separates easily from the paper. Remove from the oven and allow to cool briefly on the tray. Place 1 piece of baking paper on a rectangular cake rack and dust thickly with icing sugar. Turn the meringue plate over onto the baking parchment, peel off the baked paper
6
Wash, clean and dice the strawberries, except for about 100 g for decoration. Sprinkle with 2 tablespoons of sugar and let it stand for a short time. Whip the crème fraîche and 2 tbsp. sugar with the whisk of the hand mixer. Lightly mush the strawberries with a fork, add to the crème fraîche and fold in. Spread to about 1/4 of the finished brownie. Cover the brownie with broken meringue and sprinkle with the remaining crème fraiche. Cut into pieces and carefully remove from the mould. Decorate with remaining strawberries