Chocolate Carrot Cake

Ingredients

• 6 eggs (separated)
• 3 Carrots
• 260 g sugar
• 300 g ground almonds
• 1 tbsp kirschwasser
• 0.5 lemon (unpeeled)
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 50 g cornstarch
• 200 g apricot jam
• 200 g powdered sugar
• 1 lemon
• 1 Carrot

Instructions

1. 1.

   Preheat the oven to 160°C (convection). Line a baking sheet with parchment paper.

2. 2.

   Beat the egg whites into stiff peaks and set aside. Peel and finely grate the carrots; aim for 300 g total.

3. 3.

   Whisk the yolks with sugar until light. Fold in almonds, kirschwasser, lemon zest, grated carrots, cocoa, cinnamon, and sifted cornstarch. Gently fold in the meringue, spread the batter evenly on the sheet, and bake for 35-45 minutes until golden yellow. Cool slightly, then spread a thin layer of apricot jam while still warm.

4. 4.

   Cut the cake into cubes or pieces.

5. 5.

   Peel the carrot and slice it lengthwise into thin rounds with a peeler.

6. 6.

   Sift powdered sugar, squeeze lemon juice, mix to make a thick glaze. Fill a piping bag (or a cut‑edge freezer bag) and pipe lines over each piece. Place a carrot round on each line and press into the still wet glaze.