Carrot-Almond-Brownies with Meringue and Strawberries

Ingredients (for a 23×23 cm square cake pan):

  • 150 g  whole almonds  (with skin) 
  • 110 + a little butter
  • 270 g  carrots
  • 75dark chocolate
  • 100 g flour
  • 200 brown sugar
  • 2 tbsp cocoa
  • tsp baking powder
  • 3 eggs + 2 egg whites
  • 1tsp vanilla extract
  •  9 tbsp sugar
  • 1 tsp starch
  • 1 tsp white wine vinegar
  • 260 g  strawberries (+ some for decoration)
  • 275 g  crème fraîche 
  • 100 g quark

  1. Butter the cake pan.
  2. Roughly chop almonds and roast in a pan without fat until slightly golden (while stirring, they burn fast!).
  3. Melt butter in a pot until it melts and let it cool down.
  4. Peel and grate carrots.
  5. Roughly chop chocolate.
  6. Combine flour, brown sugar, cocoa and baking powder.
  7. Mix 3 eggs with a whisk until creamy. Add vanilla extract and liquid butter while stirring. Add flour mix.
  8. Fold in chocolate, almonds and carrots.
  9. Pour the dough into the pan and smooth it. Bake for 30-35 min..
  10. Meanwhile, cover a baking tray with baking paper. Beat the 2 egg whites while gradually adding 4 tbsp. of sugar. Mix 5 tbsp. of sugar with starch. Add together with white wine vinegar and continue beating until the mass becomes shiny and stiff. Spread on the half of the tray and add in the oven after 5 minutes of baking (and bake for 25 minutes until it turns golden and crispy). Take out the cake and the meringue and let cool down.
  11. Wash and cut strawberries into small pieces and mix them with 2 tbsp of sugar. Beat crème fraîche, quark and 2 tbsp of sugar with a whisker. Add the strawberries.
  12. Cut the cake in squares (ca. 9) and spread strawberry-cream on top. Decorate with pieces of meringue and fresh strawberries. Enjoy♥



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