Ingredients
| 150 g Caster sugar |
| 130 g NOMIX gluten-free flour |
| 50 g fine corn flour |
| 80 g oil |
| 3 eggs |
| 2 TSP cocoa |
| 1 packet baking powder |
| 300 g grated carrot |
|
lemon peel
|
| Creme: |
| 130 g butter |
| 60 g powdered sugar |
|
500 g soft curd cheese
|
| Finishing: |
| 200 g plain chocolate |
| 1 TBSP butter, decoration (for example marzipan) |
How to prepare
Whip the whole egg, powdered sugar, oil and grated lemon peel until thick cream is achieved. Combine Nomix, the corn flour and baking powder and mix into the cream. Add the grated carrot last. Grease and dust the cake form. One dose of the dough corresponds to a form of 22 cm diameter. Bake the cake at 160 to 170 °C for about 45 minutes.
Creme
Stir the curd cheese with softened butter in a bowl adding sugar (honey) to your liking.
Having baked the cake base, let it cool off, cut in half and fill with the curd cheese creme. Pour the melted chocolate and butter all over the cake surface. Finish with decorating.
