Almond-Carrot Squares with Eggnog Ice Cream
Almond-carrot squares with eggnog ice cream is a recipe featuring fresh ingredients from the dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g carrots
- 5 eggs (medium size)
- 150 g sugar
- 4 tbsp hot water
- 1 packet Bourbon vanilla sugar
- 250 g ground almonds
- 80 g flour
- 3 tsp baking powder
- 100 g powdered sugar
- 3 tbsp Lemon juice
- 1 pack (900 ml) ice cream (eggnog vanilla)
- 10 small marzipan carrots
Instructions
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1.
Peel, rinse, and grate the carrots finely. Squeeze out excess moisture with kitchen paper. Separate the eggs. Beat the egg whites until stiff, gradually adding 50 g of sugar. Whisk the yolks with the remaining sugar, water, and vanilla sugar until fluffy. Fold in the beaten whites and sprinkle over the almonds. Mix flour with baking powder and sift over the mixture. Use a spatula to fold everything evenly, then fold in the grated carrots. Line the bottom of a 26 cm springform pan with parchment paper and pour in the batter.
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2.
Bake in a preheated oven at 180°C (gas: level 2-3 / convection: 160°C) for about 45 minutes. Let the cake cool in the pan for 10 minutes, then carefully remove it and let it cool on a wire rack. Whisk powdered sugar with lemon juice to make a glaze. Spread it in lines over the cake with a spoon. Allow it to set. Cut the cake into squares (about 7x7 cm). Portion eggnog vanilla ice cream onto each piece. Serve garnished with marzipan carrots.
