Carrot Cake

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Carrot Cake
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Difficulty:
easy
Difficulty
Preparation:
14 h. 30 min.
Preparation

Ingredients

for
1
For the cake
6 egg yolks
200 grams sugar
200 grams grated carrots
200 grams grated almonds
50 grams breadcrumbs
100 grams Pastry flour
cinnamon
Ground clove
5 egg whites
100 grams sugar
For the filling
250 grams Quark
50 grams sugar
100 grams Marzipan
250 milliliters Whipped cream (beaten until soft peaks)
For the garnish
200 grams powdered sugar
2 tablespoons lemon juice
50 grams toasted Almond slivers
How healthy are the main ingredients?
Whipped creamsugarcarrotalmondsugarsugar

Preparation steps

1.

For the cake, beat the egg yolks and sugar until fluffy. Combine the grated carrots, almonds, bread crumbs, flour, 1 pinch each of cinnamon and clove. Mix well and stir into the egg mixture. Beat egg whites with sugar until stiff and fold into the batter. Pour the mixture into a parchment-lined springform pan. Bake in an oven preheated to 170°C (approximately 350°F) for about 50-60 minutes. Let cool.

2.

For the filling, whip the quark until smooth. Add sugar and marzipan and mix well. Whip the cream and fold into the quark mixture. 

3.

Slice the cake into two layers. Top the bottom layer with the whipped cream. Place the second layer on the cream and press gently. Cover and refrigerate overnight.

4.

For the garnish, stir together the powdered sugar and lemon juice.  glaze the cake with the icing. Press the almonds into the side of the cake. Serve sliced.