Carrot brownies with meringue and strawberry cream

Name: Carrot brownies with meringue and strawberry cream
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g whole almonds (with skin); 150 g + some butter; 350 g Carrots; 100 g Fine dark chocolate (70% cocoa content); 7-10 Tbsp slightly + 100 g flour; 400 g demerara sugar; 3 coated tablespoons of cocoa; 2 TEASPOONS Baking Powder; 4 eggs + 2 egg whites (size M); 1 TEASPOON Vanilla extract; 13 TABLESPOONS Sugar; 1 TEASPOON Cornstarch; 1⁄2 Tsp White wine vinegar; 7-10 Tbsp Icing sugar; 350 g Strawberries; 500 g Fresh cream; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g whole almonds (with skin)
150 g + some butter
350 g Carrots
100 g Fine dark chocolate (70% cocoa content)
7-10 Tbsp slightly + 100 g flour
400 g demerara sugar
3 coated tablespoons of cocoa
2 TEASPOONS Baking Powder
4 eggs + 2 egg whites (size M)
1 TEASPOON Vanilla extract
13 TABLESPOONS Sugar
1 TEASPOON Cornstarch
1⁄2 Tsp White wine vinegar
7-10 Tbsp Icing sugar
350 g Strawberries
500 g Fresh cream
baking paper

Directions

1
Coarsely chop the almonds and roast them in a pan without fat, take them out. Melt 150 g butter in a saucepan, then let it cool down a little. Peel, wash and roughly grate the carrots. Coarsely chop the chocolate.
2
Grease a rectangular baking tin (approx. 23 x 33 cm) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Mix 100 g flour, brown sugar, cocoa and baking powder. Mix 4 eggs in a mixing bowl with the whisks of the mixer until creamy. Add vanilla extract and liquid butter while stirring. Stir in flour mixture.
4
Fold in carrots, chocolate and almonds one after the other. Smooth the dough into the tin and bake in a hot oven for 30-35 minutes. Take out, let cool down.
5
Turn down the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line a baking tray (approx. 35 x 40 cm) with baking paper. Whip 2 egg whites until stiff, adding 4 tbsp. sugar.
6
Mix 5 tablespoons of sugar and starch. Add vinegar and continue beating until the mixture is very firm and shiny. Spread on about half of the baking tray.
7
Bake in the oven for about 25 minutes until the surface is crispy and the base can be easily removed from the baking paper. Remove from the oven and allow to cool briefly on the tray. Place new baking paper on the meringue sheet and place the grid of the oven on top.
8
Press the sheet and the grate together a little and turn them over so that the meringue plate lies on the grate. Peel off the baking parchment. Let it cool down.
9
Wash, clean and finely 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 mixer.
10
Lightly crush the strawberries with a fork. Fold under the crème fraîche. Spread 3⁄4 on the brownie.
11
Break the meringue into pieces and spread on top. Cut the brownie into pieces and remove from the mould piece by piece. Spread the rest of the strawberry cream in patches. Decorate with the remaining strawberries.