Carrot Cakes and Mango in Egg Shells
Ingredients
- Ingredients
- 12 large Eggshells
- For the cake
- 200 grams carrots
- 2 eggs
- 90 grams sugar
- 5 Tbsps vegetable oil
- 200 grams Sour cream
- ½ tsp Bourbon vanilla powder
- 100 grams ground almonds
- 1 tsp Baking powder
- 200 grams Pastry flour
- also
- 350 grams cream cheese
- 1 Tbsp Vanilla syrup
- 1 Tbsp lemon juice
- 1 ripe Mango (cut into small cubes)
Preparation steps
Place eggshells in a muffin tin. If necessary, place crumpled aluminum foil between the eggshells to keep eggshells standing upright.
Preheat oven to 180°C (approximately 350°F).
Peel carrots and grate finely. Separate eggs and beat yolks with sugar, oil and sour cream. Stir carrots into egg yolk mixture. Beat egg whites with a pinch of salt until stiff. Mix together vanilla powder, almonds, baking powder and flour, and mix into egg yolk mixture alternately with the egg whites. Pour batter into eggshells and bake 20-25 minutes. Remove pan from oven and let eggshell cakes cool in tin about 5 minutes, then carefully remove from tin and gently place on a wire rack to cool completely. When cool, place cake-filled eggshells in egg cups and arrange mango cubes on cakes. Mix cream cheese, vanilla syrup and lemon juice and pipe or dollop over mango cubes as desired. Garnish cakes with mint leaves and a mango cube, and serve with remaining cream cheese mixture.
