Eastercake! Carrot Cake in Cream Cheese Coating

Preheat the oven to 180 ° C! 1. Sponge cake: Separate the egg white from the egg yolk. Beat egg whites until stiff. Beat the egg yolks in a mixing bowl until creamy. Mix in the vanillin sugar, sugar, a pinch of salt and the grated zest of a lemon to the egg yolk. Mix in the hazelnuts, raisins and the roughly chopped carrots in the blender. Briefly stir in the flour and baking powder on the lowest setting. Finally, subject the egg whites. Pour the batter into the greased springform pan and smooth it out. Bake in the preheated oven at 180 ° C in the lower rack for 60 minutes. After 60 minutes, let the cake stand in the tin for about 10 minutes, then carefully remove it from the springform pan. 2. Cream cheese coating For the cream cheese coating, mix 175g cream cheese with 3 tablespoons lemon juice and 3 tablespoons sugar. Tip: Depending on the cream cheese, the mixture can remain a little runny. For quick processing, add 1/2 pack of cream stabilizer and place in the refrigerator for about 10 minutes. Spread the cream cheese on the cake. 3. Marzipan decoration: Knead the marzipan mixture with 2 heaped tablespoons of powdered sugar. Color 1/3 of the mixture with green and 2/3 with orange / yellow food coloring. Shape 13 small carrots out of this. For the Easter grass, press the green marzipan mixture through a garlic press. *** HAPPY EASTER ***