Juicy carrot cake

Ingredients for 1 servings:

• 12 slices of rusk
• 200 g hazelnuts, ground
• 350 g carrot(s), finely sliced
• 1 lemon(s), juice and zest
• 250 g sugar
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 pinch of cinnamon
• 5 eggs
• 250 g dark chocolate

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

sweet and juicy

Crush the rusks (either in a towel/plastic wrap with a rolling pin or grind them finely in a nut grinder). Peel and finely grate the carrots. Wash the unwaxed lemon, zest, and then squeeze the zest. Separate the 5 eggs. Then mix the rusk flour, ground hazelnuts, a pinch of cinnamon, and baking powder (preferably finely sifted). Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy, add the grated carrots, lemon zest and juice, and the rusk-hazelnut mixture, and mix well. Finally, carefully fold in the beaten egg whites. Pour the batter into a greased springform pan (Ø 26 cm) and bake in the oven at 175 degrees Celsius (top/bottom heat) for 40-45 minutes. If the cake gets too dark during baking, simply cover with baking paper and continue baking until it is cooked through. To prevent the cake from collapsing after baking, let it stand for a few minutes in the open, turned-off, still-hot oven. Once cooled, remove it from the springform pan and cover with melted chocolate. Decorate with marzipan carrots, chocolate eggs, etc. The cake tastes best after it has been left to stand for a day.