Ingredients for 6 pieces:
For the pastry:
100 g butter
1 carrot (100 g)
4 eggs (M)
75 g sugar
1 packet vanilla sugar
150 g flour
1 level tsp baking powder
5 tbsp whipped cream
50 g ground almonds
Also:
400 ml whipped cream
Pulp of 1 vanilla pod
2 sachets of cream thickener
150 g lemon jam
Strawberries for garnishing
Icing sugar for dusting
Preparation:
1. Heat the butter, brown lightly and leave to cool.
2. Peel, clean and finely grate the carrot. Separate 2 eggs. Beat the two egg whites until stiff. Beat the remaining eggs and egg yolks with the melted butter, sugar and vanilla sugar until foamy. Stir in the flour mixed with baking powder, cream and almonds. Finally, fold in the carrots and beaten egg whites. Leave the dough to rest for approx. 10-15 minutes. Let rest.
3. Preheat the waffle iron, grease lightly and bake waffles with the batter. Leave to cool well.
4. Whip the cream until stiff, then stir in the vanilla pulp and cream thickener. Finally, mix in the lemon jam.
5. Pour the cream into a piping bag with a large nozzle. Pipe dots of cream onto one wafer and drizzle the remaining wafers with the cream.Assemble these wafers into a cake. Then place the top wafer on top. Garnish with strawberries and serve immediately dusted with icing sugar.
Preparation time approx. 45 minutes + cooling time
Nutritional values per piece approx.:
Calories: 652
joules: 2734
Protein: 10,9 g
Fat: 44,8 g
Carbohydrates: 52 g
(FoodCentrale by ddp images)
