🍽️ Parsnip Lemon Cake with Lemon Cream

Name: Parsnip Lemon Cake with Lemon Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g parsnips; 1 untreated lemon; 200 g white chocolate; 6 eggs; 0.5 tsp salt; 170 g soft butter; 170 g fine brown sugar; 200 g ground almond kernels; 70 g breadcrumbs; 0.5 tsp cinnamon powder; 120 g soft butter; 250 g powdered sugar; 50 g cream cheese; 130 g lemon curd; 2 tbsp almond flakes; mint (for garnishing)

592 kcal · 30 min · 4 servings

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Ingredients

250 g parsnips
1 untreated lemon
200 g white chocolate
6 eggs
0.5 tsp salt
170 g soft butter
170 g fine brown sugar
200 g ground almond kernels
70 g breadcrumbs
0.5 tsp cinnamon powder
120 g soft butter
250 g powdered sugar
50 g cream cheese
130 g lemon curd
2 tbsp almond flakes
mint (for garnishing)

Instructions

1. Peel the parsnips and grate them finely.
2. Rinse the lemon under hot water and dry it.
3. Peel off some zest and set it aside.
4. Finely grate the remaining peel and squeeze out the juice.
5. Mix the zest, grated peel, and juice with the grated parsnips.
6. Coarsely chop the chocolate coating.
7. Melt the chocolate over a hot water bath.
8. Let the chocolate cool until it is still liquid.
9. Preheat the oven to 180 degrees Celsius fan-forced.
10. Line two small springform pans with a diameter of 20 centimeters with baking paper.
11. Separate the eggs and set aside the egg whites.
12. Whisk the egg whites with a pinch of salt until stiff peaks form.
13. Beat the butter with the sugar until creamy.
14. Mix the almonds, crumbs, and cinnamon with the parsnip mixture.
15. Alternately stir in the chocolate mixture and the parsnip mixture into the butter-sugar cream.
16. Gently fold the egg whites into the batter.
17. Fill half of the batter into each pan and smooth the top.
18. Bake the cakes for about 35 minutes until golden brown.
19. Check for doneness with a skewer.
20. Remove the cakes from the oven and let them cool.
21. Turn the cakes out of the pans and remove the baking paper.
22. Let the cakes cool completely on a wire rack.
23. Beat the butter for the cream until it forms peaks.
24. Sift the powdered sugar in gradually and mix it in.
25. Stir the cream cheese and lemon curd into the cream.
26. Place one cake layer on a cake plate.
27. Spread half of the cream over it.
28. Place the second cake layer on top.
29. Spread the remaining cream over the entire cake.
30. Garnish the cake with almond flakes, lemon zest, and mint.
31. Serve the cake.

Nutrition per serving

kcal: 592
Protein: 11 g · Fett/Fat: 36 g · Carbs: 56 g