John Myers
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Carrot and Almond Sheet Cake
The perfect carrot and almond sheet cake recipe with a picture and simple step-by-step instructions.
molding
- 3 tbsp Lemon juice
- 375 g Ground almonds
- 75 g Flour
- 2 tsp Baking powder
- 9 Eggs
- 225 g Sugar
- 1 packet Vanilla sugar
- 250 g Powdered sugar
- 1 tbsp Lemon juice
- 3 tbsp Water
decor
- Marzipan carrots
- Peel, wash and finely grate the carrots. Mix the carrots, lemon zest and 2 tablespoons lemon juice. Put the ground almonds, flour and baking powder in a bowl and mix together. Separate eggs. Beat egg whites in 2 portions with the whisk of the hand mixer until stiff. Sprinkle in the sugar and vanilla sugar. Carefully stir the egg yolks into the egg whites. Level 2) bake for about 45 minutes. Let cool down.
- Mix the carrots and almond mixture, pour into the egg mixture and fold in. Place the mixture on a greased, flour-dusted drip pan in the oven, spread smoothly. In the hot oven (electric stove: 175 ‘C / convection: 150’ C / gas:
- • Mix powdered sugar, 1 tbsp lemon juice and 3-4 tbsp water. Top with yellow colored food coloring if you like. Spread dam on cake. Decorate with marzipan carrots and decorative sugar. Cut into small pieces and serve in paper baking cases. Preparation time: approx. 1 hour
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