Nut cake with mascarpone

Name: Nut cake with mascarpone
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 200 g Carrots; 50 g Flour; 250 g ground hazelnuts; 1 package Baking Powder; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g + 50 g sugar; 200 g Mascarpone; 100 g Low-fat curd; 5 TABLESPOONS Orange juice; 2 packages Vanillin sugar; 7-10 Tbsp almond and pistachio kernels and; 7-10 Tbsp Marzipan carrots

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
200 g Carrots
50 g Flour
250 g ground hazelnuts
1 package Baking Powder
4 Eggs (Gr. M)
7-10 Tbsp Salt
100 g + 50 g sugar
200 g Mascarpone
100 g Low-fat curd
5 TABLESPOONS Orange juice
2 packages Vanillin sugar
7-10 Tbsp almond and pistachio kernels and
7-10 Tbsp Marzipan carrots

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Peel, wash and finely grate carrots
2
Mix flour, nuts and baking powder. Separate the eggs. Beat the egg whites, 2 tablespoons of cold water and 1 pinch of salt until stiff, while pouring in 100 g of sugar. Fold in the egg yolks one by one. First fold in flour mixture and then carrots. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 40 minutes. Let them cool down
3
Mix mascarpone, quark, orange juice, 50 g sugar and vanillin sugar briefly. Spread loosely on the cake and refrigerate for about 30 minutes. If necessary, halve almond kernels and chop or grind some pistachios. Decorate the cake with marzipan carrots, almonds and pistachios