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Carrot and Almond Gateau

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Longer presentation times without loss of quality
  • Enhances the natural taste of added ingredients

Minutes

25

Difficulty

easy

Carrot and Almond Gateau
Carrot and Almond Gateau

Ingredients

For 1 Cake tin 26 cm Ø

  • For the carrot sponge

  • 6

    Egg yolk(s)

  • 200g

    Sugar

  • 200g

    Carrot(s), grated

  • 200g

    Almonds, grated

  • 50g

    Bread crumbs

  • 100g

    Flour, plain

  • Cinnamon

  • Cloves, ground

  • 5

    Egg white(s)

  • 100g

    Sugar

  • For the filling

  • 250g

    QimiQ Classic, unchilled

  • 50g

    Sugar

  • 100g

    Raw marzipan (almond paste)

  • 250ml

    Whipping cream 36 % fat, whipped

  • To decorate

  • 200g

    Powdered sugar

  • 2tbsp

    Lemon juice

  • 50g

    Almond slivers, roasted

Preparation

  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.
Some doughy looking food

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