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
Print Recipe
Pin Recipe Instructions
- Preparation for the ground:
- Peel and grate the carrots, stir together egg yolks, 2/3 sugar, salt, rum flavor, water and lime zest until foamy.
- Beat egg white and remaining sugar until stiff.
- Mix nuts, breadcrumbs, cinnamon and baking powder.
- 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).
- Let cool on the wire rack, then cut once horizontally.
- For the filling:
- 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.
- Decoration:
- 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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