Easter Cake with Chocolate Balls

Ingredients

• 300 g carrots
• 6 egg yolks
• 250 g sugar
• 1 pinch salt
• 1 untreated lemon (zest and juice)
• 6 egg whites
• 300 g ground hazelnuts
• 100 g flour
• 200 g mascarpone
• 400 g cream cheese
• 120 g powdered sugar
• 1 untreated lemon (zest and juice)
• 400 g fondant
• red food coloring
• powdered sugar (for working)
• 60 g powdered sugar
• 1 tsp lemon juice
• 10 chocolate balls

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line the bottom of a springform pan with parchment paper.

2. 2.

   Peel, clean and grate the carrots finely. In a bowl whisk the egg yolks with one‑third of the sugar, salt, lime zest and lime juice until frothy. Beat the egg whites stiffly, gradually adding the remaining sugar until a firm foam forms. Mix the hazelnuts with flour and carrot grating. Fold in one‑third of the meringue into the yolk mixture and combine well. Then add the rest of the meringue and sprinkle the nut mix on top. Gently fold everything together. Pour the batter into the springform, smooth the surface and bake for about 45 minutes (test with a skewer).

3. 3.

   Remove from oven and let the cake cool overnight in the pan, then release it and cut horizontally once.

4. 4.

   Whisk mascarpone with cream cheese, powdered sugar, lemon zest and lemon juice until creamy. Spread roughly half over the base and place the lid on top. Spread the remaining cream around the edges. Chill.

5. 5.

   Knead fondant well, incorporating food coloring until the desired intensity is reached. On a surface dusted with powdered sugar roll it out to about 3 mm thickness and twice the cake size. Using a rolling pin lay the fondant over the cake, smooth it and press down. Trim excess edges.

6. 6.

   Whisk powdered sugar with lemon juice into a thick glaze and drizzle over the cake. Place small dots on the rim and set chocolate balls on top.

7. 7.

   Let dry and serve wrapped in a satin ribbon if desired.