Light sponge cake from the tray

Name: Light sponge cake from the tray
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 200 g Carrots; 150 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 200 g low-fat yoghurt; 2 Oranges; 100 g Orange marmalade; 50 g Vanilla Yoghurt; 30 g crushed pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

200 g Carrots
150 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
200 g low-fat yoghurt
2 Oranges
100 g Orange marmalade
50 g Vanilla Yoghurt
30 g crushed pistachio kernels
7-10 Tbsp Grease

Directions

1
Clean, peel and grate the carrots. Cream fat, sugar and vanillin sugar. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the low-fat yoghurt. Fold in grated carrots. Spread the dough evenly on a greased baking tray (approx. 35 x 30 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
2
Peel oranges so that the white skin is completely removed. Cut each orange into 8 slices. After 10 minutes baking time, spread the slices on the cake. Let the finished cake cool down. Heat the orange marmalade and pass it through a sieve. Spread the cake with it. Spread vanilla yoghurt on the orange slices and sprinkle with pistachios
3
Waiting time about 30 minutes