Walnut Carrot Cake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 17 h. 30 min.
Ready in
Ingredients
for
1
- For the cake
- 9 ozs carrots
- 6 egg yolks
- 1 ⅛ cups sugar
- 1 generous pinch salt
- 1 organic lemon (grated peel)
- 6 egg whites
- 2 cups unblanched Almond flour
- 1 cup grated Walnut
- ⅔ cup flour
- ½ cup raisins
- 2 Tbsps Rum
- For the buttercream
- 1 ¾ cups butter
- 2.333 cups powdered sugar
- 4 egg yolks
- 4 Tbsps Vanilla sugar
Product recommendation
Can be frozen.
Preparation steps
1.
Mix the raisins with the rum. Peel the carrots and grate very finely - there should be no large pieces or strings. Put the egg yolks into a bowl with 1/3 of the sugar, the salt and grated lemon peel and beat until foamy. Beat the egg whites until they form soft peaks, then trickle in the rest of the sugar, still beating, and continue beating until stiff and firm. Squeeze out and roughly chop the raisins.
2.
Mixed the grated nuts with the flour, raisins and grated carrot. Now fold 1/3 of the beaten egg white into the egg yolk mixture and mix very well. Then put the rest of the beaten egg whites on top of the mixture, scatter with the flour mixture and mix carefully with a wooden spoon.
3.
Line the base of a springform pan with baking parchment. Turn the mixture into the tin and bake in a preheated oven (190° C) for about 60 minutes. Take out of the oven and leave the cake in the tin to cool overnight.
4.
For the cream, cream the butter until light and fluffy. Beat the icing sugar, vanilla sugar and egg yolks until pale and foamy. Then beat the egg mixture into the butter, a spoonful at a time, to produce a smooth buttercream.
5.
Turn the cake out onto baking parchment and split twice horizontally. Spread 2 pieces of cake with 1/3 of the cream. Reassemble the cake and spread the outside edge with half of the remaining cream. Cover the top with cream and pipe cream around the top with a star nozzle. Decorate the middle of the cake with grated carrot and press chopped walnuts into the cream around the edge. Chill for at least 4 hours.
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