Carrot cake with mascarpone chocolate topping
easy
75 mins
75 mins
Ingredients
- 200 g Carrots
- 3 Eggs (size M)
- 1 pinch Salt
- 150 g Sugar
- 2-3 TABLESPOONS Lemon juice
- 100 g ground almond kernels without skin
- 50 g chopped almonds
- 75 g Flour
- 2 coated Tsp Baking Powder
- 350 g Mascarpone
- 1 package Vanillin sugar
- 200 g Whipped cream
- 30 g Dark chocolate rasp
- 12 Marzipan carrots to decorate
- 7-10 Tbsp Fat and flour
Directions
- 1
Peel, wash and finely grate the carrots. Beat the eggs, salt, 100 g sugar and 1 tbsp lemon juice with the whisk of the hand mixer until thick and creamy. Mix ground and chopped almonds, flour and baking powder and fold into the egg mixture. Finally fold in the grated carrot.
- 2
Grease the bottom of a springform pan (approx. 26 cm Ø) and sprinkle with flour. Pour in the dough, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Remove, remove from the rim and let cool.
- 3
Mix mascarpone, 1-2 tablespoons lemon juice, 50 g sugar and vanillin sugar. Whip cream until stiff and fold into the cream. Finally fold in the chocolate shavings. Remove the cake from the tin and place on a cake plate, then enclose with a cake ring. Spread the cream loosely on the cake and chill for about 1 hour.
- 4
Remove the carrot cake from the ring and decorate with marzipan carrots.
Nutrition Facts
360 kcal
22 g
27 g
7 g
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