Ingredients
For 1 Cake tin 26 cm Ø
For the carrot sponge
6ea
Egg yolk(s)
200g
Sugar
200g
Carrot(s), rasped
200g
Almonds, grated
50g
Bread crumbs
125g
Flour, plain
1pinch(es)
Cinnamon
1pinch(es)
Cloves, ground
6ea
Egg white(s)
100g
Sugar
For the filling
250g
QimiQ Classic, chilled
250g
QimiQ Whip Pastry Cream, chilled
75g
Sugar
100g
Raw marzipan (almond paste), grated
500ml
Whipping cream 36 % fat
To decorate
200g
Powdered sugar
2tbsp
Lemon juice
50g
Almond slivers, roasted
Preparation
Preheat the oven to 170 °C (convection oven).
For the base: whisk the egg yolks and sugar until fluffy.
Mix the carrots, almonds, bread crumbs, flour, cinnamon and clove powder together well. Add to the egg mixture and mix well.
- Whisk the egg whites with the sugar until stiff.
- Pour the mixture into a cake tin lined with baking paper and bake in the preheated oven for 50-60 minutes. Allow to cool.
For the filling: whisk the unchilled QimiQ Classic smooth. Add the sugar and marzipan and mix well. Carefully fold in the whipped cream.
- Slice the sponge base through the middle into two bases and sandwich together with the cream.
- Allow to chill for approx. 4 hours.
- Mix the icing sugar together with the lemon juice and use to glaze the gateau. Decorate with the almonds.
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