Ingredients for approx. 12 pieces:
250 g + 1 carrot
5 eggs (size M)
250 g + 1 tablespoon sugar
50 g marzipan paste
250 g ground almonds
80 g flour
3 tsp. baking powder
Also:
1 tsp. butter
1 tablespoon lemon juice
dots of cream for decorating
Chocolate shavings for sprinkling
Grease for the mold
Preparation:
1. Peel 250 g carrots and grate finely. Separate the eggs, beat the egg yolks, 125 g sugar and the grated marzipan until foamy. Stir in almonds and carrots. Mix flour and baking powder, fold in.
2. Beat the egg whites until stiff, add 125 g sugar and fold in. Pour mixture
into a greased springform pan (26 cm diameter), smooth out and bake in the preheated oven (E.-Herd: 175°C/ Gas: level 2) for 50-60 minutes, then allow to cool.
3. Meanwhile, peel 1 carrot, score lengthwise and cut into fine flowers. Caramelize 1 tablespoon sugar, butter and lemon juice in a frying pan until golden brown. Cook blossoms in it for about 2 minutes and let cool.
4. Drizzle cake with dots of cream. If desired, sprinkle with chocolate shavings.
Decorate with carrot blossoms dipped in sugar.
Preparation time approx. 1 ¼ hours
Nutritional values per piece approx:
Calories: 307
Joule: 1286
Protein: 8.4 g
Fat: 16.5 g
Carbohydrates: 31.3 g
(FoodCentrale by ddp images)
