Zwieback-Zucchini-carrot cake

Name: Zwieback-Zucchini-carrot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g Carrots; 100 g Courgette; 9 (approx. 90 g) Zwiebäcke; 5 Eggs (size M); 150 g Sugar; 1 pinch Salt; 7-10 Tbsp one 1 knife point each of cinnamon and clove powder; 1-2 TABLESPOONS cherry brandy; 100 g ground almonds and hazelnuts; 1 Polvere da forno Tsp rivestita; 100 g Apricot Jam; 50 g crushed hazelnuts; 200 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 100 g Marzipan raw mass; 7-10 Tbsp green, red and blue food colouring; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

100 g Carrots
100 g Courgette
9 (approx. 90 g) Zwiebäcke
5 Eggs (size M)
150 g Sugar
1 pinch Salt
7-10 Tbsp one 1 knife point each of cinnamon and clove powder
1-2 TABLESPOONS cherry brandy
100 g ground almonds and hazelnuts
1 Polvere da forno Tsp rivestita
100 g Apricot Jam
50 g crushed hazelnuts
200 g Icing sugar
2-3 TABLESPOONS Lemon juice
100 g Marzipan raw mass
7-10 Tbsp green, red and blue food colouring
7-10 Tbsp Grease

Directions

1
Clean, peel and finely grate the carrots and zucchini. Crumble the rusks. Separate eggs. Cream egg yolk, 100 g sugar, salt, cinnamon, clove powder and kirsch with the whisk of the hand mixer. Mix almonds, nuts, rusk crumbs and baking powder. Stir into the egg mixture together with the carrots and zucchini.
2
Beat egg whites and remaining sugar until stiff and fold into the dough. Grease a saddle of venison (11 x 30 cm; approx. 1 litre capacity) and fill in the dough. Smooth and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Let cool down on a cake rack. Pass the jam through a sieve and warm it up in a pot. Spread the cake all around. Roast chopped nuts in a pan without fat until golden brown. Take them out and let them cool down. Mix 150 g icing sugar and lemon juice and pour over the cake. Sprinkle with nuts. Leave to dry. Knead marzipan and remaining icing sugar.
3
Roast chopped nuts in a pan without fat until golden brown. Take them out and let them cool down. Mix 150 g icing sugar and lemon juice and pour over the cake. Sprinkle with nuts. Leave to dry. Knead marzipan and remaining icing sugar. Roll out one half and cut out small Easter bunnies with a cookie cutter. Colour the rest of the marzipan with food colouring red, blue and green. Form small Easter eggs from the red and blue marzipan. Press green marzipan through a garlic press and place it on the cake as a tuft of grass. Place marzipan bunnies and eggs on top and serve. Results in about 18 pieces
4
Roll out one half and cut out small Easter bunnies with a cookie cutter. Colour the rest of the marzipan with food colouring red, blue and green. Form small Easter eggs from the red and blue marzipan. Press green marzipan through a garlic press and place it on the cake as a tuft of grass. Place marzipan bunnies and eggs on top and serve. Results in about 18 pieces