Alphabet cake

Ingredients for 1 servings:

• 100 g ladyfingers
• 3 cup(s) espresso, freshly brewed
• 2 carrots, organic
• 100 g brown cane sugar
• 3 eggs
• 100 g wholemeal spelt flour
• 50 g ground almonds
• 3 tbsp cocoa powder
• 10 g almond flakes
• 50 g desiccated coconut
• 1 pinch of salt
• 50 ml soy milk (soy drink)
• 50 g butter
• 50 g chocolate, dark
• 25 g chocolate shavings
• 25 g chocolate sprinkles
• 50 g butter
• 100 g sugar
• 50 g butter, room temperature
• 100 g almond flakes
• 1 apple
• 3 tbsp jam
• 1 pack of chocolate (chocolate letters)
• 1 tbsp powdered sugar for sprinkling
• some desiccated coconut for decoration

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

The perfect holiday cake: decadent, moist, and every bite a surprise!

Preheat the oven to 180 degrees fan-assisted. Line the bottom of a springform pan with sponge fingers and drizzle generously with espresso. Grate the carrots and mix them with the remaining espresso, sugar, eggs, flour, grated almonds, cocoa powder, almond slivers, desiccated coconut, salt, soy milk, and butter to form a batter. Pour the batter into a springform pan and top with the sliced ​​apple. Bake for 40 minutes. Use a toothpick to check the consistency of the batter. Once the cake is ready and out of the oven, spread a thin layer of jam over it. For the brittle, heat the sugar in a pan over medium heat. Once the sugar has completely melted, stir in the butter and almond slivers. These should then be spread over the cake immediately afterward. Meanwhile, melt the chocolate, chocolate shavings, chocolate sprinkles, and butter in a double boiler, stirring constantly. Then glaze the cake. Sprinkle the cake with the remaining coconut shavings, powdered sugar, and chocolate letters.