Carrot cake

Ingredients for 1 servings:

• 12 slices of rusk
• 5 eggs
• 250 g sugar
• 250 g nuts (150 g hazelnuts and 100 g almonds)
• 250 g carrot(s)
• 1 lemon(s), untreated (juice and peel)
• 3 tsp baking powder
• 200 g marzipan – raw mass
• 85 g powdered sugar
• Food coloring, red and yellow and 1 tube of brown sugar writing
• Pistachios
• 1 tsp cocoa powder
• Powdered sugar for the icing
• some milk or water for the glaze
• 1 pack of pistachios, coarsely chopped

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

Place the rusks in a freezer bag and crush with a rolling pin. Mix with the baking powder. Separate the eggs, beat the egg yolks and sugar until frothy. Add the rusks and baking powder mixture. Grind the hazelnuts and almonds and mix in. Stir in the lemon zest and juice. Wash, peel, and finely grate the carrots and fold them into the mixture. Beat the egg whites until stiff, then fold in the egg whites. Pour the batter into a greased springform pan and bake at 175 to 195 degrees Celsius for 50 to 60 minutes. Knead the marzipan with 85g of powdered sugar. Color about half of the marzipan orange with yellow and red food coloring. Shape it into 16 small carrots and score them. Quarter the pistachios and press them into the carrots to form the carrot tops. Color the other half of the marzipan brown with cocoa powder and shape it into a bunny (use a toothpick to help). Mix powdered sugar and milk or water to make a glaze and cover the cake with it. Sprinkle the edges of the cake and a small circle on the surface with chopped pistachios. Place the carrots on the cake. Decorate the bunny with the remaining glaze and the brown sugar icing and place it in the center of the carrot cake. Tip: The cake tastes even better if you let it sit for a day or two.