Recipe (english)

Carrot cake

Carrot cake

This carrot cake is baked without fat, is particularly juicy and tastes very aromatic. Separate the eggs in two bowls. Stir egg yolk, 75 g sugar, a pinch of salt and a few drops of lemon flavour until foamy. Peel carrots, grate finely and stir in. Mix in almonds and hazelnuts. Crumble the zwieback. Mix with flour, baking powder and cinnamon. Stir into the dough. Beat egg whites with 75 g sugar until stiff and fold in loosely. Lightly grease an 18er Spring form. Dust with a little flour. Pour in the dough. Paint smooth. Preheat baking oven to 175° C. Bake the carrot cake on the middle shelf for 60 minutes. Lift off the edge of the mould. Let the carrot cake cool. Heat the jam with water while stirring and spread on the cake. For decoration knead powder sugar and marzipan by hand until smooth. If the marzipan sticks too much, sprinkle the hands with sugar powder. Colour a small amount of marzipan green for the leaves. Knead the rest of the marzipan with a few drops of red and yellow food colouring. Form small carrots and decorate the cake with them.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
474 kcal
56 g
13 g
26 g

(C)opyright by Marions Kochbuch