Juicy carrot-hazelnut baking sheet cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel, wash and finely grate the carrots. Separate eggs. Cream egg yolk, 200 g sugar and vanillin sugar. Stir in salt, grated lemon peel and cinnamon. Mix hazelnuts, flour, breadcrumbs and baking powder, add to the dough with the carrots and mix well.

2. 2

   Beat egg white and remaining sugar until stiff and fold in carefully. Grease a baking tray (38x32 cm) and spread the dough evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.

3. 3

   Let the cake cool down. Stir 250 g icing sugar and 3-4 tablespoons of water until smooth. Coat the cake with the icing and let it dry. In the meantime knead marzipan with the remaining icing sugar. Divide marzipan into 3 portions.

4. 4

   Knead 1/3 with green food colouring, 1/3 with yellow and red food colouring. Divide the rest of the marzipan again. Knead one half with 1/2 teaspoon cocoa. Press green marzipan through a garlic press and form small nests.

5. 5

   Shape brown and light marzipan into bunnies. Form small carrots from the reddish marzipan. Cut 7 pistachios in half lengthwise and decorate the carrots with them. Finely chop the remaining pistachios. Dust the cake with the remaining cocoa and sprinkle with the remaining pistachios.

6. 6

   Cut the cake into 25 pieces and decorate with marzipan carrots, nests and bunnies. Makes 25 pieces.

Nutrition Facts

KCAL
240 kcal

CARBS
32 g

FATS
10 g

PROTEINS
5 g