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
200 grams
200 grams
grated Carrots
200 grams
grated almonds
50 grams
100 grams
5
100 grams
For the filling
250 grams
50 grams
100 grams
250 milliliters
Whipping cream (beaten until soft peaks)
For the garnish
200 grams
2 tablespoons
50 grams

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.