Carrot Cake with Egg, Mango and Quark Topping

Ingredients

• 200 g carrots
• 2 Eggs
• 90 g sugar
• 5 Tbsp plant oil
• 200 g Sour Cream
• 0.5 tsp bourbon vanilla powder
• 100 g Ground Almonds
• 1 tsp Baking powder
• 200 g wheat flour
• 350 g plain cream cheese
• 1 tbsp vanilla syrup
• 1 tbsp Lemon Juice
• 1 mango (ripe, diced)

Instructions

1. 1.

   Fill a muffin tin with the prepared egg shells. Place some crumpled foil in the gaps to keep the shells upright.

2. 2.

   Preheat the oven to 180°C fan and top heat.

3. 3.

   Peel and grate the carrots finely. Separate the eggs; whisk yolks with sugar, oil and sour cream, then fold in grated carrots. Beat egg whites with a pinch of salt until stiff. Mix vanilla powder, almonds, baking powder and flour, then alternately fold into the batter with the meringue. Spoon batter into the shells.

4. 4.

   Bake in preheated oven for 20-25 minutes. Remove, let cakes rest in tin for 5 minutes, lift out carefully onto a cooling rack to cool completely, then place in egg cups. Distribute mango cubes over the cakes. Whisk cream cheese with vanilla syrup and lemon juice; pipe over mango cubes using a star tip, garnish each with a mint leaf and a mango cube.

5. 5.

   Serve immediately or chill before serving.