Carrot Cake
Ingredients
- For the batter
- 5 eggs
- 100 grams honey
- 100 grams Pastry flour
- 150 grams grated almonds
- 1 tsp cinnamon
- 1 pinch Ground clove
- 200 grams finely grated carrots
- butter (for the pan)
- Parchment paper (for the template)
- For the filling and garnish
- 50 grams Marzipan
- 1 Tbsp Cocoa
- 150 grams Apricot jam
- 150 grams Whipped cream
- 30 grams finely chopped Pistachio
- 1 carrot (with green)
Preparation steps
Grease the bottom of the springform pan with butter.
For the batter, separate the eggs. Beat the egg yolks with 100 ml (approximately 1/2 cup) of warm water until frothy. Gradually stir in the honey. Beat the egg whites until stiff. Mix the flour, almonds, cinnamon, cloves and carrots. Carefully fold the egg whites and egg yolk mixture into the carrot mixture. Pour the batter into the pan, smooth and bake for 35-40 minutes at 180°C (approximately 350°F).
Remove the cake from the oven and let cool for at least 3 hours. Cut the parchment paper to the size of the cake. Draw an Easter bunny on the parchment paper and cut out to use as a template. For the filling and garnish, knead the marzipan and cocoa powder. Roll out between two sheets of plastic wrap and cut out small rabbit figures.
Halve the cake horizontally. Spread the slightly warmed apricot jam between the halves and stack back together. Slice the carrot into thin slices. Whip the cream until stiff and spread the majority on the edge and surface of the cake. Gently place the bunny template on the cake and sprinkle the edge with pistachios. Carefully remove the template and fill the bunny in with pistachios. Pour some cream into a piping bag and decorate the edge of the pistachio bunny. Serve garnished with the marzipan rabbits and carrot slices.
