in Recipes

Carrot cake

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Ingredients for 1 servings:

  • 12 slices of rusk
  • 5 eggs
  • 250 g sugar
  • 250 g hazelnuts, ground
  • 250 g carrot(s) (2-3 pieces)
  • some lemon juice
  • 3 tsp baking powder
  • 200 g semi-sweet chocolate coating
  • possibly marzipan carrot, for decoration
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

without flour and butter, child’s play

Finely crumble the rusk slices (my tip: place them in a freezer bag, seal them, and roll them over with a rolling pin). Separate the eggs. Beat the egg yolks with the sugar until frothy. Add the nuts, baking powder, rusk flour, grated carrots, and lemon juice and mix well. Beat the egg whites until stiff peaks form and gently fold in. Pour the finished batter into a greased 26cm springform pan and bake at 175°C (convection oven) for about 50-60 minutes. Then, while the cake is still warm, cover it with the chocolate coating. Garnish with a marzipan carrot, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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