Easter cake from Switzerland

Ingredients for 1 servings:

• 100 g wheat flour
• 1 pinch of baking powder
• 30 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• 75 g butter
• 300 g carrot(s), peeled, finely grated
• 4 egg whites
• 3 tbsp water
• 1 pinch of salt
• 100 g sugar
• 4 egg yolks
• 50 g sugar
• 100 g wheat flour
• 2 tsp, leveled baking powder
• 1 jar jam (orange)
• 600 ml whipped cream
• 1 pack of cream stiffener
• 30 g pistachios, finely chopped
• some marzipan turnips or bunnies, of your choice

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

with carrots in sponge cake and orange marmalade

Make the dough using the ingredients listed above and chill in the refrigerator for at least 1 hour. Sponge cake: Drain the carrot juice if needed (I left it in). Beat the egg whites with water and salt until stiff peaks form. Gradually beat in the sugar. Beat the egg yolks and sugar until frothy. Sift the wheat flour with the baking powder, then fold into the beaten egg whites with a wooden spoon, along with the carrots and egg yolk mixture. Place the dough in a springform pan (26 cm diameter) and bake at 150 degrees Celsius (300 degrees Fahrenheit) for 25-30 minutes. Let it cool, then remove from the pan. Take the dough out of the refrigerator, roll it out, and bake in the same springform pan at 160 degrees Celsius (320 degrees Fahrenheit) for about 10 minutes. Divide the cooled sponge cake base. Spread half of the orange marmalade over the cooled sponge cake base and place one half of the sponge cake base on top. Press down lightly and spread the other half of the orange marmalade on top. Whip the cream with the cream stiffener until stiff and spread half of it over the orange marmalade. Then place the second sponge cake layer on top. Spread the remaining cream over the top and sides of the cake and decorate with the pistachios and marzipan figures. Refrigerate the cake for 2 hours or until ready to serve.