Carrot and Almond Gateau

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • For the carrot sponge
  • 6 Egg yolk(s)
  • 200 g Sugar
  • 200 g Carrot(s), grated
  • 200 g Almonds, grated
  • 50 g Bread crumbs
  • 100 g Flour, plain
  • Cinnamon
  • Cloves, ground
  • 5 Egg white(s)
  • 100 g Sugar
  • For the filling
  • 250 g QimiQ Classic, unchilled
  • 50 g Sugar
  • 100 g Raw marzipan (almond paste)
  • 250 ml Whipping cream 36 % fat, whipped
  • To decorate
  • 200 g Powdered sugar
  • 2 tbsp Lemon juice
  • 50 g Almond slivers, roasted
Method
1.

Preheat the oven to 170 °C (convection oven).

2.

For the base: whisk the egg yolks and sugar until fluffy.

3.

Mix the carrots, almonds, bread crumbs, flour, cinnamon and clove powder together well. Add to the egg mixture and mix well.

4.
Whisk the egg whites with the sugar until stiff.
5.
Pour the mixture into a cake tin lined with baking paper and bake in the preheated oven for 50-60 minutes. Allow to cool.
6.

For the filling: whisk the unchilled QimiQ Classic smooth. Add the sugar and marzipan and mix well. Carefully fold in the whipped cream.

7.
Slice the sponge base through the middle into two bases and sandwich together with the cream.
8.
Allow to chill for approx. 4 hours.
9.
Mix the icing sugar together with the lemon juice and use to glaze the gateau. Decorate with the almonds.