Carrot cake with chocolate icing and marzipan

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel, wash and finely grate the carrots. Melt the fat and 200 g chocolate coating in a saucepan over a low heat. Mix sugar, vanillin sugar, 1 pinch of salt, flour, almonds and baking powder. Whisk the eggs in a mixing bowl, stir in the couverture mixture. Alternately add carrots and flour mixture, mix to a smooth dough

2. 2

   Grease a springform pan (26 cm Ø) and dust it with flour, fill in the dough and spread it smooth. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes, remove from the oven, let cool in the form on a cake rack for about 2 hours

3. 3

   Coarsely chop 200 g of chocolate coating, melt over a warm water bath, let it cool down for about 10 minutes. Remove the cake from the mould and place on a cake rack. Add the chocolate coating and spread with a pallet of cake all around, chill for approx. 30 minutes. Shortly before the chocolate coating becomes firm, draw cross lines on the cake with a fork

4. 4

   Knead marzipan and icing sugar, colour orange with food colouring. Divide marzipan into approx. 30 pieces of the same size and form into balls. Cut open 1 freezer bag at the side. Put 1 ball in each freezer bag, close it and flatten it. Remove the marzipan and form it into a petal. Process the remaining balls in the same way. Decorate the cake with the petals

5. 5

   waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
36 g

FATS
24 g

PROTEINS
6 g