Marzipan and carrot cake

Name: Marzipan and carrot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 100 g Carrots; 4 Eggs (size M); 100 g Sugar; 7-10 Tbsp Salt; 75 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g crushed hazelnuts; 50 g Mini Meringue Drops; 500 g Whipped cream; 1 package Cream stabiliser; 2 packages Vanillin sugar; 250 g Marzipan raw mass; 50 g Icing sugar; 1-2 TABLESPOONS coarsely rasped carrots; 7-10 Tbsp Lemon balm; baking paper; 7-10 Tbsp Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

100 g Carrots
4 Eggs (size M)
100 g Sugar
7-10 Tbsp Salt
75 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
7-10 Tbsp grated rind of 1 untreated lemon
100 g crushed hazelnuts
50 g Mini Meringue Drops
500 g Whipped cream
1 package Cream stabiliser
2 packages Vanillin sugar
250 g Marzipan raw mass
50 g Icing sugar
1-2 TABLESPOONS coarsely rasped carrots
7-10 Tbsp Lemon balm
baking paper
7-10 Tbsp Icing sugar

Directions

1
Clean, wash and finely grate the carrots. Separate eggs, beat egg whites and 2 tablespoons of water until stiff. Finally, add sugar and 1 pinch of salt. Stir in the egg yolks one after the other.
2
Mix flour, starch and baking powder and sieve onto the egg foam. Carefully stir in together with the grated carrots and lemon peel. Line the bottom of a springform pan (26 cm Ø) with baking paper.
3
Pour in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C / gas: level 2) for 25-30 minutes. Let them cool down. In the meantime roast the hazelnuts in a pan without fat and let them cool down.
4
Coarsely crumble 30 g meringue. Whip half of the cream together with the cream setting agent and 1 sachet of vanilla sugar until stiff. Fold in meringue and 75 g hazelnuts. Cut the sponge cake once and spread with the hazelnut cream.
5
Place the second shelf on top. Whip the rest of the cream and vanilla sugar until stiff. Spread the cake with the cream thinly at the edges and thicker in the middle. Chill for about 30 minutes. Knead marzipan with sieved icing sugar and roll out.
6
Cut the marzipan into strips (as wide as the cake edge is high) and press them onto the cake edge. Cut out flowers of approx. 7.5 cm Ø from the remaining marzipan. Cut the flowers in half and decorate the edge of the cake with them.
7
Sprinkle the remaining hazelnuts and coarsely grated carrots over the cake. Place the remaining meringue drops on top and serve decorated with lemon balm.