Carrot Cake Deluxe

Ingredients for 1 servings:

• 250 g carrot(s)
• 50 ml orange juice
• 50 g butter, soft
• 180 g sugar, fine
• 4 large eggs
• 50 g almond(s), ground.
• 250 g wheat flour, T 550
• 1 tbsp baking powder
• 100 ml milk
• 500 g low-fat curd cheese
• 150 ml orange juice
• 100 g sugar
• 1 sachet of Gelatin Fix
• 400 ml whipped cream, 30%
• 1 pack of cream stiffener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

not just at Easter

Peel and finely grate the carrots, and add the orange juice. Beat the butter and sugar with the whisk attachment of a hand mixer. Gradually beat in each egg for about 1 minute until the mixture is creamy. Mix the almonds with the flour and baking powder and sift them into the egg mixture in portions. Lightly fold in alternately with the milk (whisk). Finally, stir in the grated carrots. Pour the batter into a springform pan lined with baking paper, smooth it out, and bake in a preheated oven at 170°C fan-assisted oven on the second rack from the bottom for 25-35 minutes (do the skewer test). Allow the cake base to cool and then cut in half horizontally. Place the bottom half on a cake plate and enclose it in a cake ring. Mix the quark with the orange juice. First slowly beat in the gelatin fix, then add the sugar. Whip the cream with the cream stiffener until stiff peaks form and lightly fold in with a whisk. Take 3 tablespoons of the cream for the edge and refrigerate. Spread half of the cream on the bottom cake layer, place the second layer on top, and spread the remaining cream on top. Refrigerate to set. Remove the cake ring and spread the reserved cream over the edge. Decorate with carrot strips, pistachios, and marzipan carrots.