Carrot Cake with Cream Filling

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g carrot (s)
  • 4 egg (s)
  • 175 grams sugar
  • 1 pinch (s) salt
  • 0.5 ½ bottle rum flavor
  • 2 packs vanilla sugar, bourbon
  • 2 tablespoon water
  • 1 lime (s), the zest
  • 200 g hazelnuts, round
  • 60 g breadcrumbs
  • 0.5 teaspoon ½ cinnamon
  • 0.5 teaspoon ½ baking powder

For the filling:

  • 250 g sweet cream
  • 1 tablespoon sugar
  • 1 pack cream stabilizer
  • 1 lime (s), the zest and juice

For decoration:

  • 150 g couverture, white
  • 1 packet marzipan carrots
  • 0.5 bag ½ / s pistachios, chopped
Carrot Cake with Cream Filling
Carrot Cake with Cream Filling
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Instructions

  1. Preparation for the ground:
  2. Peel and grate the carrots, stir together egg yolks, 2/3 sugar, salt, rum flavor, water and lime zest until foamy.
  3. Beat egg white and remaining sugar until stiff.
  4. Mix nuts, breadcrumbs, cinnamon and baking powder.
  5. Put the egg white on the carrot mass and fold in the hazelnut mixture. Pour the dough into a mold (26 cm, baking paper). Bake at 160 degrees until golden (about 60 minutes).
  6. Let cool on the wire rack, then cut once horizontally.
  7. For the filling:
  8. Whip the cream with the cream stabilizer, sugar and lime zest until stiff. Stir in the lime juice and spread on the bottom. 2. Lay the floor on.
  9. Decoration:
  10. Melt the couverture, put it in a small freezer bag, cut a small hole at one point and cover the cake with thick strips. Decorate with marzipan carrots and chopped pistachios.

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