Ingredients
For the dough:
350 g carrots
1/2 organic lemon
200 g soft butter
150 g sugar or 70 g Xucker
1 packet of vanilla sugar
6 eggs size M
250 g flour type 405
1 packet of baking powder
1 teaspoon cinnamon
259 g ground almonds
For the filling:
150 g strawberries
2 packets of cream stiffener
400 ml cream
400 g sour cream
2 packets of vanilla pudding powder without cooking
200 ml egg liqueur
150 g sugar
For decoration:
1 Easter cake topper
Sugar or marzipan carrots
pink Easter grass
Baking utensils: 1 round 26cm springform pan
Instructions
Peel and grate the carrots. Wash the lemon in hot water and dry it. Grate the peel and squeeze out the juice. Mix everything in a bowl.
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