Carrot cake with chocolate icing

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Peel, wash, dry grate and finely grate carrots

2. 2

   Separate eggs. Whisk the egg yolks, 140 g sugar, vanillin sugar and salt with the whisk of the hand mixer for about 5 minutes to a light, creamy mixture. Add butter bit by bit while stirring. Stir in lemon juice, carrots, almonds, cinnamon and lemon peel. Beat the egg whites until stiff, then add 140 g sugar and continue beating for 1-2 minutes. Mix flour and baking powder. Fold the flour and beaten egg white alternately into the egg yolk-carrot cream. Pour the mixture into a greased springform pan with breadcrumbs and a 26 cm Ø tube bottom insert and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the cake cool in the tin on a cake rack for approx. 30 minutes. Carefully remove the cake from the edge of the tin with a knife and turn over onto a cake pallet or baking paper. Let the ring cool completely for at least 2 hours

3. 3

   Coarsely chop the couverture and melt it together with the coconut oil over a warm water bath. Let the chocolate coating cool down for about 10 minutes. Cover the wreath with the chocolate coating and leave to dry in a cool place for approx. 2 hours

4. 4

   On 16 pieces:

5. 5

   waiting time approx. 4 1/4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
32 g

FATS
24 g

PROTEINS
9 g