🍰 Moist Carrot Cake with Strawberry Cream

Name: Moist Carrot Cake with Strawberry Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g carrots; 4 eggs (M); salt; 150 g sugar; zested peel of 1 lemons; 200 g ground almond kernels; 100 g flour; 1 tsp baking powder; 400 ml milk; 1 packet vanilla pudding powder; 4 tbsp sugar; 200 g butter (room temperature); 2 tbsp almond slivers; 350 g strawberries; 2 tbsp strawberry jam

323 kcal · 30 min · 4 servings

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Ingredients

300 g carrots
4 eggs (M)
salt
150 g sugar
zested peel of 1 lemons
200 g ground almond kernels
100 g flour
1 tsp baking powder
400 ml milk
1 packet vanilla pudding powder
4 tbsp sugar
200 g butter (room temperature)
2 tbsp almond slivers
350 g strawberries
2 tbsp strawberry jam

Instructions

1. Peel the carrots and grate them finely.
2. Pat the grated carrots dry with kitchen paper.
3. Separate the eggs: Carefully lift the yolk away from the white.
4. Whip the egg whites with a pinch of salt until stiff.
5. Gradually stir in 75 grams of sugar into the egg whites.
6. Beat the egg yolks with lemon zest and the remaining sugar for about five minutes until creamy.
7. Fold the grated carrots into the yolk mixture.
8. Stir the egg whites into the carrot mixture.
9. Mix the almonds, flour, and baking powder.
10. Fold the flour mixture into the batter.
11. Line the bottom of a 26 cm springform pan with baking paper.
12. Pour the batter into the pan and smooth the top.
13. Preheat the oven to 175 °C (convection 160 °C or gas mark 2-3).
14. Bake the cake for about 35 minutes.
15. Let the cake cool in the pan on a wire rack.
16. Take 100 ml of the milk and whisk the pudding powder with it until smooth.
17. Bring the remaining milk and sugar to a boil.
18. Stir in the prepared pudding mixture.
19. Bring the pudding mixture to a boil once while stirring.
20. Pour the pudding into a bowl.
21. Cover the pudding with cling film to prevent a skin from forming.
22. Let the pudding cool down completely.
23. Beat the butter until creamy.
24. Stir the cold pudding vigorously.
25. Stir the pudding into the butter spoonful by spoonful.
26. Place the cooled cake base on a plate.
27. Spread the butter cream evenly over the cake.
28. Place the cake in the refrigerator.
29. Roast the almonds in a dry pan.
30. Wash the strawberries and remove the green tops.
31. Halve the strawberries if they are very large.
32. Arrange the strawberries on the butter cream.
33. Heat the jam while stirring.
34. Brush the strawberries with the warm jam.
35. Sprinkle the cake with the roasted almond slivers.

Nutrition per serving

kcal: 323
Protein: 7 g · Fett/Fat: 20 g · Carbs: 28 g