Preparation time: 15 minutes
Cooking time: 15 minutes plus overnight cooling time

Ingredients

• 50g ground almonds
• 50g caster sugar
• 1 egg
• 2 extra egg whites
• 12g butter
• 15g cocoa powder
• 1 desert spoon of caster sugar

And then…

• 220g chocolate
• 400ml cream
• 30g icing sugar

Method of Preparation

Combine the almonds, 50g caster sugar, 1 egg, butter, and cocoa powder.

Whisk the eggs whites with 1 desert spoon of caster sugar. Whisk until they have soft peaks. Use a spoonful of this to slacken the almond mixture and then fold it in completely so the egg whites and almond mixture are combined.

Spread this on a baking sheet and bake for ten minutes at 200C. Leave to cool and then cut into rings using desert rings – round about 6 or 8 out of that much mixture. This is a meringue mix, but cooked like this it turns into more of a sponge.

Keep this in the bottom of the desert ring.

Melt the chocolate over a saucepan of boiling water, whip the cream with the sugar and then whisk the chocolate into the cream.

Pour this into the desert rings and leave to cool for over four hours, ideally, as the rings will slide off more easily

Quickness tip: You can do this the day before and leave it for at least two days. The longer the chill time, the better.

Brandy cream: 1 tub of cream, 2 tbsp. of sugar, 2 tbsp. brandy. Whip everything together and serve! Adjust the amount of brandy according to how strong you like it.

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Ingredients

Cake Batter

• 4 large eggs
• 2 cups all purpose floor / cake floor
• 1 1/2 cups vegetable oil
• 2 cups granulated white sugar
• 2 teaspoons each – baking soda and baking powder
• 2 teaspoon cinnamon, ground
• 1/2 teaspoon salt
• 3 1/4 cups carrots, well grated
• 3/4 cups pecans, well chopped
• 3/4 cups walnuts, well chopped
• 2 teaspoon vanilla extract

Frosting

• 2 oz butter or margarine, softened
• 4 cups powdered sugar
• 10 oz cheese , kept at room temp
• 2 teaspoon vanilla extract

Directions

To start with this carrot cake recipe, first preheat oven to 325 deg F. now take baking tray / pan and grease it with butter and oil. now take large bowl and mix eggs, 2 cups white sugar, vegetable oil and 2 teaspoons vanilla extract and beat all the ingredients together very well. take an another bowl and mix floor, baking soda, baking powder, salt, Cinnamon together then pour beaten egg mixture into floor mixture and mix both of them very well. now put carrots, pecans & walnuts into the batter. cake batter is ready to bake now.

Now pour this batter into the baking pan and put it into the oven. let the cake get baked for around 45-50 minutes. after 45 minutes, check whether the cake is cooked properly or not by inserting a toothpick into the centre of the pan. if toothpick comes out clean and no cake sticks to it that means cake is done properly. if cake sticks to the toothpick, let it get cooked for another 3-4 minutes. take out the cake from the oven and let it get cool for another 10-15 minutes. meanwhile, prepare frosting. take a bowl and add butter/ margarine, all 10 oz cheese, 4 cups sugar and 1 tea spoon vanilla extract and mix all the ingredients together well. now put frosting over the cake. keep the carrot cake to get cooled.

Enjoy the yummy cake with family & friends.

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