Carrot wreath cake
easy
60 mins
60 mins
Ingredients
- 300 g Carrots
- 5 Eggs (size M)
- 175 g Sugar
- 1 package Vanillin sugar
- 150 g crushed almonds
- 150 g ground hazelnuts
- 1 TEASPOON ground cinnamon
- 2 TABLESPOONS Rum
- 100 g Marzipan raw mass
- 50 g Icing sugar
- 7-10 Tbsp yellow and red food colouring
- 30 g Pistachio kernels
- 150 g white couverture
- 20 g flaked almonds
Directions
- 1
Peel and finely grate the carrots. Separate eggs. Cream egg yolk, sugar and vanilla sugar. Add carrots, almonds, nuts, cinnamon and rum and stir in. Beat egg whites until very stiff and fold in.
- 2
Pour the dough into a springform pan with a 26 cm Ø tube bottom insert and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 45 minutes. Cover if necessary. In the meantime knead marzipan and icing sugar.
- 3
Colour orange with food colouring and form into small carrots. Stick halved pistachios into the carrot green. Let the cake cool down on a cake rack. Melt the chocolate coating in a hot water bath. Cover the cake with it and let it dry a little.
- 4
Finely chop the remaining pistachios, roast the almond flakes in a pan without fat until golden brown. Decorate the cake with marzipan carrots, pistachios and flaked almonds. Makes 16 pieces.
Nutrition Facts
310 kcal
25 g
20 g
8 g
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