Carrot Cake

Category: Pastries/Bread/Cake

Preparation:

Put eggs and sugar in a mixing bowl set in warm water and whip until the mixture is light and creamy. Remove the bowl from the warm water and beat the mixture until it has cooled.
Peel carrots and grate finely.
Place the butter in a saucepan on the hob and melt with the special function "Melting".
Grease a springform pan and sprinkle with flour. Preheat the oven to 170 ° C with the top / bottom heat function.
Mix flour, cornstarch and baking powder.
Add the carrots, powdered sugar, lemon juice and almonds to the custard and fold gently. Add the flour-starch mixture to the cream and fold gently. Finally, add the liquid butter and stir in gently.
Fill the cream mixture in the springform and smooth. Place the dish on a grid in the oven and bake at 170 ° C for approx. 40 minutes using the top / bottom heat function.
Take out of oven after baking and allow to cool.
Mix the icing sugar with water, cover with the cake and decorate with the marzipan carrots.

3 Eggs

120 g Sugar

80 g Flour

40 g Corn starch

1 tsb Baking powder

200 g Carrots

50 g Icing Sugar

0,5 Lemon (grated zest)

150 g Almonds (grounded)

100 g Butter

for decoration:

100 g Icing sugar

1 EL Water

Marzipan - Carrots

device: Oven
function: Top-/bottom heat
temperature: 170 °C

Nutritional information

Carbohydrates 387 g

Protein 58 g

Fat 190 g

Calories / bread units (BU)

Recipe 3591 kcal

Serving - 299 kcal

Recipe 2,7 BE