And thanks to the little sugared almonds, it ends up looking totally like Easter! By the way, the recipe comes from my first book: “Bee Sting and Berry Tart”. It is a baking book and craft book in one – and made for young and old alike. You will find many recipes and creative craft ideas – for all seasons. I’m so proud and happy that it’s finally here! You can win three copies on Instagram today. And if you like it, I’m incredibly happy about an Amazon review, because these reviews are very important for authors. Thanks <3
So let’s get going, we still want to bake!
This is what you need for a Frankfurter wreath shape (ø 26 cm):
Dough:
250 g soft butter
plus more for the shape
4 eggs
250 g raw cane sugar
200 g spelled flour type 1050
2 tsp baking powder
200 g ground hazelnuts 230 g carrots, grated
40 g chocolate shavings
2 tbsp cocoa powder
Frosting:
300 g cream cheese
50 g sweet cream
4 tbsp powdered sugar
Aside from that:
French sugared almonds and sugar sprinkles to decorate
This is how it works:
Preheat the oven to 180°C and butter the frankfurter wreath baking pan well.
Beat eggs, butter and sugar in a food processor or with a hand mixer until creamy. Add flour, baking powder and hazelnuts and everything
Mix well to form a dough. Set some of the grated carrots aside for decoration.
Fold the remaining carrots into the dough by hand using a spatula.
Spread two thirds of the dough in the baking pan. Add the chocolate shavings, cocoa powder and 2 tablespoons of water to the remaining dough and mix well with a spoon. Then pour the chocolate dough mixture into the baking pan as well. Using a fork, twist both layers of dough together.
Bake the cake in the preheated oven for about 30-40 minutes (do a chopstick test). Then remove and let cool completely.
For the frosting, beat all the ingredients very briefly in a tall mixing bowl at the highest level until creamy. Then put the frosting on the cake.
Decorate the cake with French almonds, sugar sprinkles and the reserved grated carrots and serve.
Happy Easter! 😉
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