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Carrot wreath

20 Min
This carrot wreath does not require any flour. To do this, you refine it with Cologne flakes, ground almonds and cinnamon!
Möhrenkranz

Preparation

  • 1
    Separate the eggs. Mix egg yolks, sugar and lemon juice into a cream. Add the lemon peel, cornstarch, cologne flakes, baking powder, almonds and cinnamon and mix well. Beat the egg whites into snow and fold them into the dough alternately with the finely grated carrots.
  • 2
    Pour the dough into a well-greased tube base mold (Ø 26 cm) and bake in the preheated oven on the middle rack.
  • 3
    Dust with powdered sugar or decorate with marzipan as desired.
  • 4
    Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 40 minutes
  • 5
    If the cake is baked in a 24 cm pan, it will rise higher. The baking time must then be extended by 10 minutes.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

To grease the baking pan:

1 TL
margarine or oil

For the dough:

200 G
Sugar
4
Eggs
1 Juice and zest of one
Organic lemon
70 G
Cornstarch
80 G
Delicate Kölln flakes or Kölln instant oat flakes
1 pack
baking powder
150 G
ground almond
1 level tsp
Cinnamon
200 G
finely grated carrot

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Ingredients

Serving(s)
1
To grease the baking pan:
1 TL
margarine or oil
For the dough:
200 G
Sugar
4
Eggs
1 Juice and zest of one
Organic lemon
70 G
Cornstarch
80 G
Delicate Kölln flakes or Kölln instant oat flakes
1 pack
baking powder
150 G
ground almond
1 level tsp
Cinnamon
200 G
finely grated carrot

Carrot wreath

This carrot wreath does not require any flour. To do this, you refine it with Cologne flakes, ground almonds and cinnamon!

Preparation

  • 1
    Separate the eggs. Mix egg yolks, sugar and lemon juice into a cream. Add the lemon peel, cornstarch, cologne flakes, baking powder, almonds and cinnamon and mix well. Beat the egg whites into snow and fold them into the dough alternately with the finely grated carrots.
  • 2
    Pour the dough into a well-greased tube base mold (Ø 26 cm) and bake in the preheated oven on the middle rack.
  • 3
    Dust with powdered sugar or decorate with marzipan as desired.
  • 4
    Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 40 minutes
  • 5
    If the cake is baked in a 24 cm pan, it will rise higher. The baking time must then be extended by 10 minutes.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

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