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Carrot Cake with Icing

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Carrot Cake with Icing
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 30 min.
Ready in
0
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Ingredients

for
1
For the cake
250 grams
6
250 grams
1 generous pinch
1
Lemon (zested)
6
300 grams
unpeeled, grated almonds
100 grams
For the icing
1
small Egg white
80 grams
2 centiliters
also
Parchment paper (for the baking pan)
150 grams
1 tablespoon
60 grams
toasted almonds (flakes)

Preparation steps

1.

For the cake, rinse the carrots and very finely grate. In a bowl, stir the egg yolks with 1/3 of the sugar, the salt and the lemon zest until fluffy. Beat the egg whites until stiff, sprinkle the remaining sugar in and continue beating until shiny and stiff peaks form.

2.

Mix the ground almonds with the flour and grated carrots. With a wooden spoon, fold 1/3 of the almond mixture into the eggs, then add the rest and mix gently.

3.

Line the bottom of the springform pan with parchment paper. Pour in the cake batter, smooth and bake at 190°C (approximately 350°F) in a preheated oven for about 60 minutes. Leave to cool overnight in the pan.

4.

Turn out onto parchment paper and brush the surface and edge of the cake with warmed apricot jam.

5.

For the icing, beat the egg white with the powdered sugar and the kirsch until stiff. If necessary, add extra kirsch. Ice the cake with the mixture, sprinkle with the almonds and allow to dry for 2 hours. Serve garnished with marzipan carrots.