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Carrot and Almond Gateau
Gateaux and Cakes
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QimiQ
Benefits
Creamy indulgent taste with less fat
Prevents moisture migration, pastry remains fresh and dry for longer
Longer shelf life without loss of quality
Enhances the natural taste of added ingredients
25
easy
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
AP Flour,
plain
Cinnamon
Cloves,
ground
5
Egg white(s)
100 g
Sugar
For the filling
250 g
QimiQ Classic,
room temperature
50 g
Sugar
100 g
Raw marzipan
250 ml
Whipping cream 36% fat,
beaten
To decorate
200 g
Powdered sugar
2 tbsp
Lemon juice
50 g
Almond slivers,
roasted
Method
1.
Preheat the oven to 340 °F (conventional oven).
2.
Whisk the egg yolks and sugar until fluffy.
3.
Mix the grated carrot, 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 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 powdered sugar together with the lemon juice and use to glaze the gateau. Decorate with the almonds.