Carrot-walnut cake with lime cream

Name: Carrot-walnut cake with lime cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 275 g Carrots; 75 g Walnut kernels; 5 Eggs (size M); 225 g Sugar; 7-10 Tbsp Peel of 1 organic lemon; 40 g Flour; 300 g crushed almonds; 1 pinch Salt; 100 g Mascarpone; 200 g Cream cheese double cream; 75 g Icing sugar; 7-10 Tbsp Peel of 1 lime; 7-10 Tbsp lime zests; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

275 g Carrots
75 g Walnut kernels
5 Eggs (size M)
225 g Sugar
7-10 Tbsp Peel of 1 organic lemon
40 g Flour
300 g crushed almonds
1 pinch Salt
100 g Mascarpone
200 g Cream cheese double cream
75 g Icing sugar
7-10 Tbsp Peel of 1 lime
7-10 Tbsp lime zests
7-10 Tbsp Grease

Directions

1
Peel and coarsely grate the carrots. Chop walnuts coarsely. Separate eggs. Beat the egg yolks, 75 g sugar and lemon zest with the whisks of the hand mixer until thick and frothy. Fold in grated carrots. Mix flour, almonds and walnuts and stir into the egg cream. Beat egg whites until stiff, add salt and 150 g sugar. Fold into the mixture.
2
Put the mixture into a greased square springform pan (24 x 24 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 50 minutes. Remove from the oven and let it cool down on a cake rack.
3
Remove the cake from the mould. Whip the mascarpone, cream cheese, icing sugar and lime zest with the whisk of the hand mixer. Pour onto the cake and spread. Serve sprinkled with lime zests.