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
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.
Remove and let it cool down on a cake rack.
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.
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.
Bake in a hot oven for about 1 1⁄2 hours. Take out and let cool down.
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.
Spread the cream on the dough and refrigerate for about 30 minutes.
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.
Sprinkle with cookie crumbs as soil. Decorate each carrot with 1 small sprig of mint.