Total preparation time
Approximately 60 minutes + cooling time
Number of servings
10–12 servings
Cup carrot cake made with nut dough and lemon-quark cream
- Easy to prepare
- 10 portions
- 60 minutes
The cup carrot cake made with nut dough and lemon-quark cream is an ideal choice when you want a homemade dessert without complicated preparation, offering a moist texture, pronounced carrot flavor and a fresh creamy layer. A similar flavor combination of carrot and cream also works in other recipes on your site – for example in the classic carrot cake with almonds, which is great with coffee, and in the popular homemade quark cake, whose delicate quark base nicely complements the sweet batter.
For 10 portions
Ingredients
Batter:
Lemon-quark cream:
Preparation procedure
- Place the grated carrot, flour, sugar, vanilla sugar, baking powder, cinnamon, milk, yolks and chopped nuts into a large bowl. Mix everything thoroughly into a smooth batter.
- Whip the egg whites into stiff peaks and gently fold them with a spatula into the carrot mixture so the batter remains airy.
- Pour the batter onto a greased and floured baking sheet or into a smaller baking dish. Bake in a preheated oven at 180 °C for about 35 minutes. Check with a skewer that the cake is baked through.
- In a bowl mix the sour cream, quark, vanilla sugars, lemon zest and lemon juice. The cream should be smooth and delicate.
-
Spread the cooled cake evenly with the cream, sprinkle with chopped nuts and refrigerate for at least a few hours, ideally overnight.
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