Carrot cake with chocolate icing and carrot

COOK TIME
120 mins

TOTAL TIME
120 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 mould with a knife and turn over onto a cake pallet. K

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

   Knead the marzipan and icing sugar and colour orange with yellow and red food colouring. Form 12 small carrots and make grooves with a small knife. Halve or quarter the pistachio kernels and attach them to the carrots as carrot green. Leave to dry. Cake before serving only with marzipan carrots or

5. 5

   Picture 05 + 06: decorate as you like with cream tuffs and carrots

6. 6

   On 16 pieces:

7. 7

   waiting time approx. 4 1/4 hours

Nutrition Facts

KCAL
400 kcal

CARBS
34 g

FATS
25 g

PROTEINS
10 g