Easter Cake

1 cake

3 carrots
3.5 oz butter
4 eggs
4 tablespoons Agave syrup
1.7 oz Almond flour
5.2 oz buckwheat flour
2 teaspoons baking powder
1/2 teaspoon salt

Lemon Mousse:

2 egg yolks
1.7 oz honey
2 tablespoons yoghurt
Peel of 1/2 lemon
Juice of 1 lemon
3 sheets Gelatin
2 egg whites


0.8 cup whipping cream
2 teaspoons peel of lemon
4 branches Rosemary


In a large bowl, mix butter and syrup until creamy. Add eggs, carrots and almond flour.
In another bowl, mix buckwheat flour, baking powder and salt.
Mix it all together. Add the pastry into a springform.
Bake in the oven for about 35 minutes in a convection oven on 356 Fahrenheit (180 Celcius).
Let the cake cool in the form.

In the meantime, make the lemon mousse.

Whip the egg yolks airy with honey, yoghurt and lemon peel.
Let the gelatin soak in cold water for 5 minutes, wring the water out of the gelatin and melt it over hot water, do not boil. Add the lemon juice to the gelatin in a thin beam while stirring.
Whip the egg whites stiff and turn them carefully into the egg yolks.

Spilt the cake in two and spread lemon mousse on the one cake and lay the other one over. Let cool for 3 hours.

Whip the whipping cream and spread it over the cake.
Top with lemon peel and Rosemary.
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