John Myers
Ingredients for 1 servings:
- 5 eggs
- 200 g sugar
- 1 packet of vanilla sugar
- 200 ml buttermilk
- 200 ml oil
- 230 g speculatius, ground
- 120 g flour
- 2 packets of baking powder
- 125 g desiccated coconut
- 300 g carrot(s), grated
- 2 tsp cinnamon
- 1 pinch of salt
- 100 g almond(s), chopped
- 400 g cream cheese (I like to use one with pineapple
- 400 g low-fat curd cheese
- 1 packet of vanilla sugar
- 50 g powdered sugar
- 50 g almond(s), sliced
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Beat the eggs with sugar and vanilla sugar until frothy. Then beat in the buttermilk and oil. Combine the flour, ground speculatius biscuits, coconut, and baking powder and stir into the batter. Now add the grated carrots, cinnamon, and almonds. Pour the batter onto a greased baking sheet or into two 26cm round baking pans. Bake in a preheated oven at 180°C for 25 minutes for the baking sheet and 40 minutes for the baking pans. Do a toothpick test! Let the cake cool. For the topping, combine the cream cheese with the quark, vanilla sugar, and powdered sugar and spread over the cake. Sprinkle with sliced almonds and refrigerate until ready to serve.
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