Caramelized carrot cream cake

Ingredients for 1 servings:

• 200 g flour
• 1 tsp cinnamon
• 150 g sugar
• 150 g butter
• 300 g sugar
• 2 tsp lemon juice
• 100 ml orange juice
• 500 g carrot(s), fresh
• 1 tsp cinnamon
• ½ tsp clove(s), powder
• 4 eggs
• 125 ml white wine
• 4 sheets of white gelatin
• 500 ml whipped cream
• Marzipan – Carrots
• Pistachios
• ½ tsp ginger powder
• ½ tsp all-spice

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

Preheat the oven to approximately 200°C. Mix the flour with the cinnamon and sugar. Melt the butter and let it cool until lukewarm. Using a fork, work it into the sugar-flour mixture to form a crumble. Place the crumble in a 28 cm springform pan and press down. Bake in the hot oven for approximately 15 minutes. Let it cool. Meanwhile, mix the sugar with the lemon juice and heat gently until the sugar begins to caramelize. Then immediately add the orange juice. Wash, peel, and finely grate the carrots. Add them to the caramel pot with the spices. Return to the heat and cook for 5-8 minutes until soft. Separate the eggs. Mix the resulting syrup with the wine and egg yolks and beat over low heat until the mixture becomes creamy, just before boiling. Continue beating in a cold water bath for a few minutes. Soak the gelatin in cold water for 5 minutes. Squeeze out the excess water and dissolve it in the warm cream. Chill. As soon as the cream begins to set around the edges, whip 375 ml of cream and the egg whites separately until stiff peaks form. First, fold the cream into the cream, then the beaten egg whites. Spread the cream over the cake base and refrigerate. After about 6 hours, loosen the springform pan and slide the cake onto a serving platter. Whip the remaining cream until stiff peaks form. Serve the cake with the cream, marzipan carrots, and chopped pistachios.