This recipe is from the cookbook "Einfach und Köstlich" by Vera Weber and Lukas Stalder and is a culinary greeting from Giessbach.
Ingredients
- 4 egg yolks
- 200g sugar
- 60g flour
- 200g ground hazelnuts
- 70g blanched and ground almonds
- 4g baking powder
- 400g carrots, grated with a Bircher grater
- 1 lemon, zest
- 1/2 vanilla bean, seeds scraped out
- 1-2 pinches cinnamon
- 1 pinch salt
- Black pepper
- 4 egg whites
- Apricoture (or apricot jam strained through a sieve)
- 4 tbsp lemon juice
- 300g powdered sugar
- 12–16 marzipan carrots
- Flaked almonds
Preparation
Beat egg yolks and 60g sugar until creamy. Mix flour, hazelnuts, almonds, and baking powder in a bowl, then fold into the egg yolk mixture with the grated carrots. Season with lemon zest, vanilla, cinnamon, salt, and a little black pepper. Beat egg whites with the remaining 140g sugar until stiff, then carefully fold into the carrot mixture.
Line a springform pan (approx. 26 cm diameter) with parchment paper, grease the sides, and pour in the mixture. Bake in a preheated oven at 175 °C for approx. 40–45 minutes on the middle rack (do a skewer test). Remove, let cool slightly, remove the pan rim, and let the cake cool completely on a wire rack.
Brush the cake with apricot jam. Mix powdered sugar well with lemon juice and spread it over the surface. Cover the cake edge with almond flakes and decorate the cake with marzipan carrots.
