Carrot Cake

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Carrot Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
662
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories662 kcal(32 %)
Protein11.5 g(12 %)
Fat30.2 g(26 %)
Carbohydrates86 g(57 %)

Ingredients

for
12
For the batter
500 grams carrots
300 grams Hazelnuts
6 eggs (medium)
300 grams sugar
1 packet Vanilla sugar
1 lemons (zested)
3 Tbsps lemon juice
100 grams Pastry flour
1 generous pinch Baking powder
100 grams ground Hazelnuts
For the topping
3 Tbsps Apricot jam
1 Rolled marzipan
1 egg white
250 grams powdered sugar
something lemon juice
40 grams chopped Pistachio
12 Marzipan carrots
How healthy are the main ingredients?
carrotsugarPistachioegglemon

Preparation steps

1.

For the batter, peel carrot and grate finely. Chop the hazelnuts. Separate the eggs. Beat egg whites with 2/3 of the sugar until stiff. Beat egg yolks with the remaining sugar, vanilla sugar, grated lemon zest and lemon juice until creamy. Fold in egg whites. Mix flour with baking powder and sift over the egg mixture. Add hazelnuts and carrots and carefully fold into the egg mixture. Line the bottom of a springform pan (28 cm/approximately 11 inches in diameter) with parchment paper. Pour in the batter. Bake in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F/convection 325°F) for about 1 hour.

2.

Allow cake to cool in the pan for 5-10 minutes. Then release it from the pan and let cool on a wire rack lined with parchment paper. For the topping, strain apricot jam through a sieve and mix with 1-2 tablespoons water. Heat until warmed and brush over the cake. Lay the rolled marzipan over the cake and trim the edges (save trimmed marzipan for another use). Beat egg white until stiff, then stir in powdered sugar and lemon juice. Glaze cake with the icing. Allow to solidify slightly and sprinkle with pistachios. Garnish with marzipan carrots.