Apple and Carrot Cake with Cream Topping
Ingredients
- Ingredients
- 125 grams carrots
- 125 grams Apple
- 5 eggs
- 250 grams sugar
- 1 packet Lemon extract
- 100 grams Pastry flour
- 1 tsp Baking powder
- 2 Tbsps cornstarch
- 200 grams ground Hazelnuts
- 250 grams Vanilla quark
- 100 grams Whipped cream
Preparation steps
Rinse, peel, and finely grate the carrots and apple. Separate the eggs. Mix egg yolks with sugar until fluffy. Add the lemon extract. Stir in the flour, cornstarch and baking powder. Add the carrots, apples and nuts and mix until combined. Beat the egg whites until stiff and fold into the egg yolk and carrot nut mixture.
Line the bottom of a springform pan (26 cm diameter) (approximately 10 inches) with parchment paper. Pour the batter into the pan and smooth. Bake in a preheated oven set to 180°C (approximately 350°F) on the lowest rack for 50-55 minutes. Check for doneness with a toothpick. Loosen the cake from the pan and allow to cool completely. Whip the cream and fold into the vanilla quark, then spread on top of the cake. Store in the refrigerator and serve chilled.
