Chocolate sheet cake with meringue carrots

Name: Chocolate sheet cake with meringue carrots
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 24
Ingredients: 7-10 Tbsp some + 250 g soft butter; 7-10 Tbsp some + 500 g flour; 300 g + 50 g + 3 tablespoons sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 6 eggs + 1 egg white (size M); 400 g + 600 g whipped cream; 100 g Baking cocoa; 1 package Baking Powder; 100 g ground almonds (without skin); 7-10 Tbsp red + yellow food colouring; 300 g Dark chocolate; 100 g dark chocolate cookies; 1 collar Mint; baking paper; 7-10 Tbsp Wood skewer; 7-10 Tbsp Freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 24

7-10 Tbsp some + 250 g soft butter
7-10 Tbsp some + 500 g flour
300 g + 50 g + 3 tablespoons sugar
1 package Vanilla sugar
7-10 Tbsp Salt
6 eggs + 1 egg white (size M)
400 g + 600 g whipped cream
100 g Baking cocoa
1 package Baking Powder
100 g ground almonds (without skin)
7-10 Tbsp red + yellow food colouring
300 g Dark chocolate
100 g dark chocolate cookies
1 collar Mint
baking paper
7-10 Tbsp Wood skewer
7-10 Tbsp Freezer bag

Directions

1
Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For
2
Stir in whole eggs one by one. Stir in 400 g cream. Mix 500 g flour, cocoa and baking powder, sift over it and stir in briefly. Fill the dough into the fat pan and smooth it down. Bake in a hot oven for 20-25 minutes.
3
Remove and let it cool down on a cake rack.
4
Line baking tray with baking paper. Turn down the oven temperature (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). For the carrots, beat the egg white with 1 pinch of salt until stiff, adding 50 g sugar.
5
Fold in almonds and 1sp. each of red and yellow food colouring. Pour into a piping bag with a large perforated spout. Spray about 24 spots on the tray. Prick a hole in the middle of each spot with a wooden skewer.
6
Bake in a hot oven for about 1 1⁄2 hours. Take out and let cool down.
7
Break the chocolate into pieces and melt in a hot water bath. Let it cool down a little. Whip 600 g cream until stiff. Stir approx. 1⁄4 of the cream into the chocolate. Then carefully fold everything with 3 tablespoons of sugar into the remaining cream.
8
Spread the cream on the dough and refrigerate for about 30 minutes.
9
Place cookies in the freezer bag, seal the bag. Roll over with a dough roll until the cookies are crumbled. Cut the cake into about 24 pieces. Put 1 macaroon carrot on each piece.
10
Sprinkle with cookie crumbs as soil. Decorate each carrot with 1 small sprig of mint.