Carrot Cake with Vanilla Topping and Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 275 mg | (7 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the batter
- 300 grams carrots
- 4 medium-sized eggs
- salt
- 150 grams sugar
- grated zest of 1 organic lemons
- 200 grams ground almonds
- 100 grams Pastry flour
- 1 tsp Baking powder
- For the topping
- 400 milliliters milk
- 1 packet vanilla pudding mix
- 4 Tbsps sugar
- 200 grams butter (room temperature)
- For decorating
- 2 Tbsps Almond slivers
- 350 grams Strawberries
- 2 Tbsps Strawberry Jam
Preparation steps
For the batter, peel carrots, finely grate and pat dry with paper towels. Separate eggs. Mix egg whites and 1 pinch of salt and gradually sprinkle in 75 g (approximately 1/3 cup) sugar and mix until stiff. Beat egg yolks, lemon zest and remaining sugar until creamy for about 5 minutes. Fold grated carrots into egg yolk mixture, then fold in egg white mixture. Mix ground almonds, flour and baking powder in a bowl and fold into batter.
Line the bottom of a springform pan (26 cm diameter) (approximately 10 inches) with parchment paper. Spread batter in pan until smooth. Bake in preheated oven at 175°C (fan: 155°C, gas mark 2-3) (approximately 350°F) for about 35 minutes. Place on a baking rack and let cool in pan.
For the topping, remove 100 ml (approximately 1/3 cup) milk and mix with pudding powder. Heat remaining milk and sugar in a saucepan and bring to a boil. Stir pudding-milk mixture into sugar-milk mixture and bring to a boil again, while stirring. Pour pudding into a bowl and cover with plastic wrap. Let cool. Mix butter until creamy, then mix pudding by tablespoon into butter, while stirring vigorously.
Remove cake from pan and place on a plate. Spread vanilla topping evenly over surface of cake. Refrigerate until well-chilled. Toast almonds in a dry pan. Rinse strawberries, drain and pat dry. Halve strawberries, if desired. Decoratively arrange strawberries over vanilla topping. In a small saucepan, heat jam over low heat and stir until melted. Let cool briefly. Brush jam over strawberries to coat. Sprinkle with almonds. To serve, cut into pieces.
