Gluten-Free Carrot & Almond Cake
Mantler Sponge and Cake Mix Gluten-Free
- 300g Mantler Gluten-Free Sponge & Cake Mix
- 5 eggs
- 150g grated carrots
- 250g grated walnuts or hazelnuts
- 250g liquid butter
- 5g cinnamon
- 16g vanilla sugar
- 250g cottage cheese
- 60g powdered sugar
- 10g lemon juice
- 250g whipped cream
Beat the gluten-free mix with 5 eggs with a mixer for 5 minutes.
Slowly fold in the rest of the ingredients. Spread the dough evenly into a baking tin lined with baking paper and bake.
Baking time: app. 35 minutes in a preheated oven
Baking temperature: 180°C
Preparation cream cheese
Mix the cottage cheese, powdered sugar and lemon juice until smooth. Beat the whipped cream until stiff, and fold in.
After baking, spread the cream cheese evenly on to the cooled cake, and decorate as you wish.