Carrot cake

Name: Carrot cake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 250 g Carrots; 8 (approx. 75 g) Zwiebäcke; 5 Eggs (Gr. M); 250 g ground almonds (without skin); 200 g Sugar; 1 knife tip Cinnamon; 7-10 Tbsp 1 ½ coated Tsp baking powder; 7-10 Tbsp Salt; 250 g Icing sugar; 4-5 Tbsp Lemon juice; 1 TABLESPOON crushed pistachios; 16 Marzipan carrots; 7-10 Tbsp for ornament

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
250 g Carrots
8 (approx. 75 g) Zwiebäcke
5 Eggs (Gr. M)
250 g ground almonds (without skin)
200 g Sugar
1 knife tip Cinnamon
7-10 Tbsp 1 ½ coated Tsp baking powder
7-10 Tbsp Salt
250 g Icing sugar
4-5 Tbsp Lemon juice
1 TABLESPOON crushed pistachios
16 Marzipan carrots
7-10 Tbsp for ornament

Directions

1
Grease the springform pan (26 cm Ø). Clean, peel, wash and finely grate the carrots. Finely grind the rusks in the universal chopper or fill them into a large freezer bag, close it and crumble them finely with the dough roller.
2
Separate eggs. Mix almonds, rusk crumbs, sugar, cinnamon and baking powder. With egg yolk.
3
and stir the carrots well.
4
Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Fold into 2 portions under the carrot dough. Spread into the form. Put the cake in a preheated oven.
5
(electric cooker: 175 °C/air circulation: 150 °C/gas: level 2) Bake for approx. 30 minutes.
6
Leave the cake to cool in the mould for about 10 minutes. Then remove from the mould and use a cake lifter to remove the cake from the bottom of the mould and place it on a cake rack. Let it cool down. For the icing, sieve the icing sugar into a bowl and stir until smooth with lemon juice.
7
Spread the icing evenly on the cake, letting it run slightly over the edge. Sprinkle the cake with pistachios and decorate with marzipan carrots. Let dry well.