Chocolate Carrot Cake

Peel, rinse and finely grate the carrots. Coarsely chop chocolate. Separate eggs. Beat egg yolks, 250 g sugar and vanilla sugar until creamy. Whip egg whites and salt until stiff, sifting in 50 g sugar. Sift flour and baking powder. Fold into the egg yolk mixture with the ground semolina, nuts, lemon zest, cinnamon, carrots and chocolate. Then stir in the snow.

Spread the batter on a greased pan (approx. 32 x 39 cm). Bake in the heated oven (electric oven: 200 degrees / convection oven: 175 degrees / gas: level 3) for about half an hour. Cool.

3. bake the hazelnut flakes. Remove and cool. Mix powdered sugar and juice of one lemon. Coat the cake with it. Sprinkle hazelnut flakes on top. Dry the icing. Decorate with lemon balm.

Serve with mandarin whipped cream.

Sheet cakes can be stored or frozen and defrosted, if they are divided into quarters beforehand.

Good luck!

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