A very moist and delicious cake. The sponge mixture was refined with grated apples and carrots. The preparation is not very difficult, but there is a little pitfall: The flan case is very moist and rough-g rained. So cutting is not so easy. To avoid problems I recommend to put the flan case for two hours inside the refridgerator before cutting.

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Musik from Audionetwork
Title 1: “Maverick Roots” (Lincoln Grounds)
Title 2: “Give me all your love” (Pete Masitti/Julie Saucke)


Apple carrot sponge mixture:
– 1 cup (150 g) grated carrots
– 1 cup (150 g) grated sourly apples
– 1 tbsp lemon juice
– 6 egg yolk
– 6 egg white
– lemon peel
– 2 cups (300 g) grated walnuts
– 4/5 cup (100 g) cake flour
– 1 cup (250 g) sugar
– 1 pinch of salt

Curd yogurt cream:
– 2 cups (400 g) curd
– 1/2 cup (100 g) yogurt
– 1/2 cup (100 g) sugar
– 1 tbsp vanilla flavored sugar
– 7/4 cups (400 ml) whipping cream

Baking tools:
– Spirngform pan (9 inc/ 24cm)
– Lay in baking paper

– 390°F/200°C (preheated)
– about 60 minutes (chop stick test)
– cool down overnight inside pan

Tips for preparation:
– peel, core and grate apples + carrots
– the flan case is very moist, cutting not so easy. Put it for 2 hours into the freezer, then cutting is easier and less risky.
– Cut flan case twice
– You don‘t need a cake ring if the cream is cooled well
– You can also take hazelnuts
– Instead of curd you can take also take cream cheese or mascarpone
– cool before serving