Carrot Yogurt Cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 2 packets of vanilla sugar
• 1 tsp orange peel, untreated, grated
• 225 g carrot(s), grated
• 150 g almonds, ground
• 90 g flour
• 20 g cornstarch
• 2 tsp baking powder
• 6 sheets of gelatin
• Water, cold for soaking
• 450 g natural yogurt
• 115 g sugar
• 300 g cream
• 1 fondant sheet(s)
• possibly marzipan decoration (carrots)
• possibly chopped pistachios

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 180°C (top/bottom heat, fan oven: 160°C). Beat the eggs, sugar, vanilla sugar, and orange zest until frothy. Fold in the carrots and almonds. Mix the flour with the cornstarch and baking powder and fold in. Line a 26cm springform pan with baking paper. Pour the batter into the pan and bake for 35-40 minutes. Remove from the oven and let cool. For the cream, soak the gelatine in cold water according to the package instructions. Mix the yogurt and sugar. Squeeze out the gelatine, dissolve it, and mix it with a little yogurt to even out the temperature. Stir this mixture into the remaining yogurt and sugar mixture. Whip the cream until stiff and fold in. Halve the base horizontally, enclose the bottom layer with a ring. Place the cream and the top layer on top and chill in the refrigerator for approx. 3 hours. Place the fondant layer on top and trim off any excess. Decorate with marzipan carrots and pistachios if desired.