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INGREDIENTS FOR THE CAKE BASE
- 260 g almond flour (ground almonds)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom (optional)
- 270 g carrots (peeled and finely grated)
- 30 g shredded coconut
- 60 g walnuts (coarsely chopped)
- 115 g liquid coconut oil
- 5 M-sized eggs
- 60 g cane sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
INGREDIENTS FOR THE CREAM
- 250 g mascarpone
- 60 g cane sugar
- 700 g quark in foil
INSTRUCTIONS
- 1This egg already has an owner. Try looking for another hint.
- 2Preheat the oven to 175 °C.
- 3In a bowl, mix almond flour, baking powder, cinnamon, cardamom, and ½ teaspoon of salt.
- 4In another bowl, mix finely grated carrots, shredded coconut, coarsely chopped walnuts, and melted coconut oil.
- 5Then prepare the egg mixture. In a bowl, whisk eggs, cane sugar, and vanilla extract with an electric mixer – whisk until the mixture at least doubles in volume.
- 6Carefully fold the contents of both bowls into the egg mixture. Pour the resulting batter into 2 baking pans (Ø 20 cm), place in the preheated oven, and bake for 35–40 minutes at 165–175 °C until golden.
- 7Meanwhile, prepare the cream – in a bowl, whisk mascarpone, quark, and cane sugar, and place the resulting cream in the refrigerator.
- 8Remove the baked cake bases from the pans and let them cool on a wire rack (for at least 1 hour).
- 9Assemble the cooled cake bases with the prepared cream. Then spread the cream on the sides and top of the cake.
- 10Place the finished cake in the refrigerator for at least 15 minutes, then serve.
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The author of the photograph is Barbora Lundgren.