Carrot cake

Name: Carrot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Carrots; 8 (approx. 75 g) Zwiebäcke; 5 Eggs (size M); 250 g ground almonds without skin; 200 g Sugar; 1 knife tip Cinnamon; 1 1/2 TSP. Baking Powder; 250 g Icing sugar; 4-5 Tbsp Lemon juice; 1 TABLESPOON crushed pistachio kernels; 12 Marzipan carrots to decorate; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Carrots
8 (approx. 75 g) Zwiebäcke
5 Eggs (size M)
250 g ground almonds without skin
200 g Sugar
1 knife tip Cinnamon
1 1/2 TSP. Baking Powder
250 g Icing sugar
4-5 Tbsp Lemon juice
1 TABLESPOON crushed pistachio kernels
12 Marzipan carrots to decorate
7-10 Tbsp Grease

Directions

1
Peel, wash and roughly grate the carrots. Finely crumble the rusks in the universal chopper. Separate eggs. Mix egg yolks, grated carrots, almonds, rusk crumbs, sugar, cinnamon and baking powder well
2
Beat the egg white with the whisk of the hand mixer until stiff, fold into the carrot-almond paste in 2 portions. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Let it cool down on a cake rack
3
Remove the cake from the mould and place on a cake plate. Sieve the icing sugar into a bowl and mix with lemon juice to a smooth glaze. Pour the icing onto the cake and spread. Sprinkle with pistachios and decorate with marzipan carrots. Leave to dry
4
waiting time 3 hours