°250g sugar
°5 egg yolks
°2 tbsp very hot water
°250 g carrots, finely grated
°250g ground almonds
°1 organic lemon, grated zest and juice
°80g flour
°2 tbsp baking powder
°5 egg whites
°1 pinch of salt
°300g icing sugar
°2 tbsp kirsch or lemon juice
°2 tbsp of water
°12 small marzipan carrots

How it’s made:

Cookie dough: work approx.   5 min in a bowl of sugar, egg yolks also water with beaters of mixer-mixer
Incorporate carrots also all ingredients up to also including the kirsch. Blending flour also baking powder, stirring in.
Whip the egg whites until stiff with the salt, incorporate them into the mixture, lifting with a rubber spatula. Fill the mold.
Cooking time: approx. 55 mins in the lower half of the oven preheated to 180° C. Remove, let cool slightly, remove the ring from the mold, turn it out onto a wire rack, and let cool. Place with the grill on baking paper.
Mix well icing sugar, kirsch, and water, pour into the center of the cake, and tilt to make flow the icing on the top and the edge. Place small marzipan carrots on the still wet icing, and let dry.

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