Chocolate tin cake with meringue carrots

Name: Chocolate tin cake with meringue carrots
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 24
Ingredients: 250 g Butter; 7-10 Tbsp Salt; 350 g Sugar; 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 1000 g Whipped cream; 500 g Flour; 100 g Cocoa powder; 1 package Baking Powder; 1 Protein (size M); 100 g crushed almonds; 7-10 Tbsp Food colour; 300 g dark chocolate; 100 g chocolate cookies; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour; baking paper; 7-10 Tbsp Wood skewer

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 24

250 g Butter
7-10 Tbsp Salt
350 g Sugar
3 TABLESPOONS Sugar
1 package Vanillin sugar
6 Eggs (size M)
1000 g Whipped cream
500 g Flour
100 g Cocoa powder
1 package Baking Powder
1 Protein (size M)
100 g crushed almonds
7-10 Tbsp Food colour
300 g dark chocolate
100 g chocolate cookies
7-10 Tbsp Mint
7-10 Tbsp Fat and flour
baking paper
7-10 Tbsp Wood skewer

Directions

1
Cream butter, 1 pinch of salt, 300 g sugar and vanillin sugar with the whisks of the hand mixer. Stir in the eggs one by one. Stir in 400 g cream. Mix flour, cocoa and baking powder, sieve over it and stir in briefly. Grease the fat pan of the oven (34 x41 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove from oven and let cool on a cake rack.
2
For the carrots, beat the egg whites and 1 pinch of salt until stiff. Gradually fold in 50 g sugar. Fold in almonds and food colouring. Pour into a piping bag with a perforated spout. Spray about 24 spots on a baking tray lined with baking paper. Using a wooden skewer, make a small hole in the middle of each speck. Leave to dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for about 1 1/2 hours. Take out and let cool down.
3
Chop the chocolate and melt it over a warm water bath. Let it cool down a little. Whip 600 g cream until stiff. Stir about 1/4 of the cream into the chocolate. Then carefully fold everything with 3 tbsp. sugar into the remaining cream. Spread the cream on the base until smooth. Place in a cool place for about 30 minutes.
4
Chocolate cookies crumble. Cut the cake into pieces. Put a carrot on each piece. Sprinkle with cookie crumbs. Decorate each carrot with a sprig of mint.