Chocolate sheet cake with meringue carrots

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 2
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 24
  • 7-10 Tbsp some + 250 g soft butter
  • 7-10 Tbsp some + 500 g flour
  • 300 g + 50 g + 3 tablespoons sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 6 eggs + 1 egg white (size M)
  • 400 g + 600 g whipped cream
  • 100 g Baking cocoa
  • 1 package Baking Powder
  • 100 g ground almonds (without skin)
  • 7-10 Tbsp red + yellow food colouring
  • 300 g Dark chocolate
  • 100 g dark chocolate cookies
  • 1 collar Mint
  • baking paper
  • 7-10 Tbsp Wood skewer
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For

  2. 2

    Stir in whole eggs one by one. Stir in 400 g cream. Mix 500 g flour, cocoa and baking powder, sift over it and stir in briefly. Fill the dough into the fat pan and smooth it down. Bake in a hot oven for 20-25 minutes.

  3. 3

    Remove and let it cool down on a cake rack.

  4. 4

    Line baking tray with baking paper. Turn down the oven temperature (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). For the carrots, beat the egg white with 1 pinch of salt until stiff, adding 50 g sugar.

  5. 5

    Fold in almonds and 1sp. each of red and yellow food colouring. Pour into a piping bag with a large perforated spout. Spray about 24 spots on the tray. Prick a hole in the middle of each spot with a wooden skewer.

  6. 6

    Bake in a hot oven for about 1 1⁄2 hours. Take out and let cool down.

  7. 7

    Break the chocolate into pieces and melt in a hot water bath. Let it cool down a little. Whip 600 g cream until stiff. Stir approx. 1⁄4 of the cream into the chocolate. Then carefully fold everything with 3 tablespoons of sugar into the remaining cream.

  8. 8

    Spread the cream on the dough and refrigerate for about 30 minutes.

  9. 9

    Place cookies in the freezer bag, seal the bag. Roll over with a dough roll until the cookies are crumbled. Cut the cake into about 24 pieces. Put 1 macaroon carrot on each piece.

  10. 10

    Sprinkle with cookie crumbs as soil. Decorate each carrot with 1 small sprig of mint.

Nutrition Facts

KCAL
510 kcal
CARBS
43 g
FATS
32 g
PROTEINS
8 g