John Myers
Contents
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Ingredients
Carrot cake:
- 3 Pc. Carrots
- 3 Pc. Eggs
- 150 g Grated hazelnuts
- 200 g Flour
- 150 g Sugar
- 1 tbsp Vanilla paste
- 1 tbsp Baking powder
- 1 pinch Salt
- 1 pinch Cinnamon
- 1 pinch Cardamom
- 1 pinch Mace
Frosting:
- 150 g Butter at room temperature
- 125 g Powdered sugar
- 150 g Cream cheese
- 1 tbsp Yuzu juice
- 2 tsp Vanilla paste
- 2 Pc. Oranges
- 1 pinch Raspberry salt
- 3 Pc. Mint twig tips
Also:
- 2 Pc. Bowls for the food processor
- 1 Pc. Large springform pan
- Butter for greasing the form
Instructions
- Preheat the oven to 200 degrees circulating air.
- Finely grate the carrots, mix with the other ingredients and stir vigorously with the mixer until a homogeneous dough is formed. Put a greased baking pan 1 cm high and bake for 10-12 minutes (stick test).
- In the meantime, whip butter in the food processor until creamy, dissolve powdered sugar in it and then stir in cream cheese, vanilla paste and yuzu juice. Pour into a piping nozzle and briefly put in the freezer.
- Take the cake out of the oven and put it in the freezer for another 2 minutes.
- Fillet the oranges.
- Cut 3 circles out of the cake with a cutter, spray on the frosting and top with the orange fillets. Put 1/3 pinch of raspber salt on each tart and decorate with the mint tips.
- Image rights: Wiese Genuss
Nutrition
Serving: 100gCalories: 426kcalCarbohydrates: 53.6gProtein: 4.9gFat: 21.3g
