Swiss carrot cake

I’ve tried many carrot cakes, and pies, but this, with beaten egg whites is a very special, light and delicious. This recipe Irina Chadaeva, I want to Express her gratitude to the Slovak sweet tooth that are so in love with this cake at a local coffee shop that I now bake it for them regularly.

My form is slightly smaller (20 cm) in diameter, so I reduced the amount of ingredients. I also cut the base into 2 parts and fill with the mascarpone cream and custard.

For the basics:
200 grams of carrot
90 g ground hazelnuts
90 g ground almonds
3 eggs
70 gr sugar
1 teaspoon baking powder
Zest of half a lemon
1 tablespoon liquor (I use Amaretto)
70 gr sugar
A pinch of cinnamon

For the filling:
70 grams mascarpone
30 g custard

For the glaze:
40 g of powdered sugar
½ Egg white
Another 25 g of powdered sugar

For the marzipan carrots:
20 g marzipan mass
2 ml of the orange dye

Preheat the oven to 180 degrees.
Baking dish to coat with butter and flour.
Carrot peel and grate on a fine grater, together with the lemon zest.

Beat the yolks with 100g sugar, add sifted flour, baking powder, liqueur and cinnamon, mix with carrots and ground nuts (before you grind, if the nuts dry in the oven at 100 degrees for 20 minutes, they become much tastier, and hazelnut can easily remove the peel).

Beat the whites with 100 g sugar until soft peaks
Beaten egg whites with spatula stir in the carrot-flour mixture.
Put in the form bake for 40-45 minutes.
After baking for 5-10 minutes to cool in the form.

To shift on the lattice (so that the top part of the cake was at the bottom, when the cake will be covered with glaze, the surface will be smooth) and allow to cool 5-6 hours.
To prepare the cream by mixing the mascarpone and custard with spatula (if mixing in a mixer with the paddle attachment for 10 to 15 minutes, the cream is homogeneous and lush).
Cut the base across a string or sharp knife,
To fill with cream.

Make the glaze: beat up the white until stiff, add 40 g of powdered sugar, mix until smooth, add 25 gr powder. Cover the cake with icing and leave to harden.
Mix the marzipan with the color blind man from his carrots, the green parts to use pistachios.

To decorate the cake.
The cake is best cut when completely cool.
Bon appetit!

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