Summary

Ingredients

For the ground:

• 100 g ladyfiners
• 3 cup / s espresso, freshly brewed

For the dough:

• 2 carrot (s), organic
• 100 g cane suar, brown
• 3 egg (s)
• 100 g wholemeal spelled flour
• 50 g almond (s), round
• 3 tablespoon cocoa powder
• 10 g almond slivers
• 50 g desiccated coconut
• 1 pinch (s) salt
• 50 ml soy milk (soy drink)
• 50 g butter

For the glaze:

• 50 g chocolate, dark
• 25 g chocolate flakes
• 25 g chocolate sprinkles
• 50 g butter

For the brittle:

• 100 g suar
• 50 g butter, room temperature
• 100 g almond slivers

Also:

• 1 apple
• 3 tablespoon jam
• 1 packet chocolate (chocolate letters)
• 1 tablespoon powdered sugar for sprinkling
• some desiccated coconut for decoration

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Instructions

1. Preheat the oven to 180 degrees circulating air. Line the bottom of the springform pan with ladyfingers and drizzle generously with the espresso.
2. Grate the carrots and work them with the rest of the espresso as well as sugar, eggs, flour, grated almonds, cocoa, sliced almonds, desiccated coconut, salt, soy milk and butter into a dough. Pour the batter into a springform pan and top it with the apple cut into wedges.
3. Bake the cake for 40 minutes. The consistency of the dough can be easily checked with a toothpick. When the cake is ready and out of the oven, you can coat it with a thin layer of jam.
4. For the brittle, heat the sugar in the pan over a medium temperature. As soon as this is completely melted, the butter and the almond slivers can be stirred in. These must be distributed on the cake immediately afterwards.
5. In the meantime, melt the chocolate, the chocolate shavings, the chocolate sprinkles and the butter in a water bath, stirring constantly, and then coat the cake with the icing.
6. Now sprinkle the cake with the remaining desiccated coconut, the powdered powder and the chocolate letters.