Chocolate and Carrot Cake
Ingredients
- For the cake
- 6 eggs (separated)
- 3 carrots
- 260 grams sugar
- 300 grams ground almonds
- 1 Tbsp Cherry brandy
- ½ lemon (fresh)
- 2 Tbsps Cocoa
- 1 tsp cinnamon
- 50 grams cornstarch
- For the garnish
- 200 grams Apricot jam
- 200 grams powdered sugar
- 1 lemon
- 1 carrot
Preparation steps
Line baking dish with parchment paper.
For the cake: beat egg whites until stiff and chill. Peel carrots and grate finely (final amount should be 300 grams) (approximately 10 1/2 ounces).
Whisk yolks with sugar. Add almonds, kirsch, lemon zest, grated carrots, cocoa and cinnamon. Mix well. Sift cornstarch over batter and stir. Fold in egg whites. Pour batter into a baking dish and smooth out. Bake in preheated oven at 160°C (approximately 325°F) for 35-45 minutes or until golden. Place cake with parchment paper on a wire rack and coat (while cake is still hot) with apricot jam. Cool.
Cut cake into serving squares.
Peel remaining carrot. Slice into thin slices lengthwise with a vegetable peeler.
Combine powdered with lemon juice. Whisk until mixture thickens. Put mixture into a piping bag and glaze cake squares with it. Garnish with carrot strips and serve.
