Carrot Cake

Ingredients

• 300 g carrots
• 4 eggs (M)
• Salt
• 150 g sugar
• zest of 1 lemon
• 200 g ground almonds
• 100 g flour
• 1 tsp Baking powder
• 400 ml milk
• 1 packet vanilla pudding powder
• 4 tbsp sugar
• 200 g butter (room temperature)','2 tbsp almond sticks','350 g strawberries','2 tbsp strawberry jam'

Instructions

1. 1.

   For the batter: peel and finely grate carrots, then pat dry with kitchen paper. Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form, gradually adding 75 g sugar. Whisk yolks with lemon zest and remaining sugar for about 5 minutes until creamy. Fold in carrot shreds. Gently fold the meringue into the carrot mixture. Combine almonds, flour, and baking powder, then fold into batter.

2. 2.

   Line a 26 cm springform pan with parchment paper on the bottom. Pour in the batter and smooth the top. Bake in a preheated oven at 175 °C (gas: level 2-3 / fan: 160 °C) for about 35 minutes. Let cool on a rack while still in the pan.

3. 3.

   For the cream: reserve 100 ml of milk, whisk with pudding powder until smooth. Boil remaining milk and sugar; stir in the pudding mixture and bring to a boil again, then pour into a bowl and cover with cling film. Cool completely. Cream butter until fluffy, then fold in the cooled pudding in spoonfuls.

4. 4.

   Place the cake on a plate and spread the buttercream over it. Chill. Toast almonds in a dry pan. Rinse, trim, and optionally halve strawberries. Arrange strawberries over the buttercream. Warm jam with stirring and brush onto strawberries. Sprinkle almond sticks on top.