Carrot wreath with crème fraîche cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash, peel and finely grate the carrots and squeeze them well in a kitchen towel. Separate the eggs. Mix egg yolk, 125 grams of sugar and lemon peel until creamy. Add three tablespoons of lemon juice. Mix flour and baking powder and stir in together with the almonds and carrots.

2. 2

   Beat the egg whites until stiff, add the remaining sugar. Fold the beaten egg whites in two portions under the dough and put them into a greased Savar form (approx. 25 cm Ø/ approx. 2 1/4 litres capacity) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 40 to 50 minutes (cover if necessary in the last five to ten minutes). Let the carrot wreath rest in the pan for 10 to 15 minutes, then turn out of the pan and let it cool down. In the meantime, roast the flaked almonds in a pan without fat and let them cool down as well. Sift icing sugar onto the marzipan and knead. Colour the marzipan orange with yellow and red food colouring and form 16 small carrots. Halve or quarter the pistachios and put them into the carrots as leafy greens. Whip cream, crème fraîche, sugar and vanilla sugar until stiff. Spread the wreath all around and sprinkle with flaked almonds.

3. 3

   Sift icing sugar onto the marzipan and knead. Colour the marzipan orange with yellow and red food colouring and form 16 small carrots. Halve or quarter the pistachios and put them into the carrots as leafy greens. Whip cream, crème fraîche, sugar and vanilla sugar until stiff. Spread the wreath all around and sprinkle with flaked almonds. Decorate with marzipan carrots. Makes 16 pieces

Nutrition Facts

KCAL
280 kcal

CARBS
18 g

FATS
19 g

PROTEINS
7 g