Carrot Cake
A fresh carrot cake recipe from the Marzipan cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 egg yolks
- 200 g sugar
- 200 g grated carrots
- 200 g grated almonds
- 50 g breadcrumbs
- 100 g flour
- Cinnamon
- clove powder
- 5 egg whites
- 100 g sugar
- 250 g Quark (20% fat)
- 50 g sugar
- 100 g marzipan paste
- 250 ml whipping cream (whipped with stabilizer powder)
- 200 g powdered sugar
- 2 tbsp lemon juice
- 50 g roasted almond sticks
Instructions
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1.
Beat the egg yolks and sugar until fluffy. Mix grated carrots, almonds, breadcrumbs, flour, a pinch of cinnamon and clove powder well, then stir into the egg mixture. Whip the egg whites with sugar to stiff peaks and fold in gently. Pour the batter into a springform pan lined with parchment paper and bake at 170°C for about 50-60 minutes. Let cool.
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2.
Whisk the quark until smooth. Add sugar and marzipan paste, mix well. Finally fold in the whipped cream.
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3.
Cut the cake base once horizontally and fill with the cream. Cover the cake and refrigerate overnight to chill thoroughly.
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4.
Mix powdered sugar with lemon juice and glaze the cake. Decorate with almond shards.
