Hearty Carrot-Cake

Name: Hearty Carrot-Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 600 g Carrots; 150 g Gruyère cheese; 4 Eggs (size M); 150 g Fresh cream; 100 ml Olive oil; 150 g Flour; 50 g Cornstarch; 1 package Baking Powder; 1 1/2 TSP. Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 12 Merguez bratwurst (à approx. 60 g); 2-3 TABLESPOONS Oil; 1/2 bunch Chives; 200 g sour cream; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

600 g Carrots
150 g Gruyère cheese
4 Eggs (size M)
150 g Fresh cream
100 ml Olive oil
150 g Flour
50 g Cornstarch
1 package Baking Powder
1 1/2 TSP. Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
12 Merguez bratwurst (à approx. 60 g)
2-3 TABLESPOONS Oil
1/2 bunch Chives
200 g sour cream
7-10 Tbsp Fat and flour

Directions

1
Peel, wash and finely grate the carrots. Grate cheese finely. Mix eggs, crème fraîche and olive oil with the whisk of the hand mixer for about 4 minutes. Mix flour, starch and baking powder, sieve onto the egg mixture and season with salt, pepper and paprika. Fold in carrots and cheese
2
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, place on a rack and allow to cool down. Remove from the mould. Tastes hot and cold
3
Scald the sausage with boiling water. Leave to stand for about 5 minutes, remove and pat dry. Heat the oil in a large pan and fry the sausages for about 3 minutes, turning them over. Wash chives, shake dry and cut into fine rolls
4
Cut the cake into pieces. Sprinkle each with a sausage, a dollop of sour cream and chives