Möhrenküchlein

Ingredients

• 300 g carrots
• 5 eggs
• 150 g sugar
• 1 tsp salt
• 1 untreated lemon (zest and juice)
• 200 g Ground hazelnuts
• 150 g flour
• 100 g melted butter
• 300 g powdered sugar
• 150 g cream cheese
• 50 g soft butter
• 50 g marzipan dough
• red and green food coloring

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a baking tin with parchment paper.

2. 2.

   Peel, clean and grate the carrots finely. Separate the eggs. Beat the egg whites with half of the sugar into stiff peaks. Whisk the yolks with the remaining sugar, salt, lemon zest and juice until fluffy. Mix the hazelnuts, flour and carrot grates together. Fold in 1/3 of the meringue and butter into the yolk mixture and mix well. Gently fold in the remaining meringue. Pour the batter into the tin, smooth the top and bake for about 40 minutes until golden brown (test with a skewer). Remove from oven, let cool briefly, carefully lift out of the tin and allow to cool completely.

3. 3.

   For the cream, blend powdered sugar, cream cheese and soft butter in a bowl until creamy. Chill until ready to use.

4. 4.

   To make marzipan carrots, take a small portion of marzipan and color it green, color the rest red, shape into little carrot shapes and add the green ones.

5. 5.

   Cut the cake into about 8 pieces, spread each with some cream, place a carrot on top and serve.