Festive carrot cake

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150 grams soft butter

175 grams brown sugar

3 eggs at room temperature

200 grams self raising flour (sifted)

3 tbsp. cake-& speculasspices

300 grams carrots peeled and coarsely grated

2 cups cream cheese, off-white

2 sachets of vanilla sugar

1 packet orange Marzipan

quarter packet of green Marzipan

1 tbsp. finely chopped pistachio nuts.

Preheat the oven to 175 degrees.

 

Stir the butter with the sugar in an 8-minute creamy and airy. Add the eggs one at a time. The self raising flour and the cake mix herbs together and spatula in portions by the batter. Add the grated carrot. Spoon the batter into the form and place it in the middle of the oven. Bake the cake in 35 minutes until golden brown and cooked through. Check with a Satay stick it in the middle of the cake if he is tender. Let the cake cool for about 10 minutes in the form on a wire rack. Remove from the Tin and let cool completely. Beat the cream cheese with the vanilla sugar in 3 minutes until fluffy. Cut the cake in half and brush across the top with half of the cream cheese. Put the other half out and brush with the remaining cream cheese. Form pieces Orange marzipan to carrots. Take the Green marzipan green Tufts for the foliage. Sprinkle the chopped nuts over the cake.

Garnish the cake with carrots and cut into pieces.

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Goulash with capers

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750 grams of simmer meat

250 grams of onions

2 tablespoons oil

salt

pepper

half a liter of beef broth

200 grams of carrots

200 grams of celeriac

1 parsley root

2 tablespoons butter

200 milliliters of sour cream

1 tablespoon flour

1-2 teaspoons lemon zest

2 tablespoons capers

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Rinse the meat, pat it dry and cut into cubes of 2.5 centimeters in size. Peel and dice the onions. Heat the oil in a frying pan and fry the meat all the way around. Add the onions and let them color. Season them with salt and pepper.

Pour in some broth and let the meat simmer for an hour and a half on a low heat. Pour in the remaining stock little by little.

In the meantime, clean the carrots, celery and parsley root. Cut everything into thin strips.

Let the butter melt in a large pan until it foams and fry the vegetables on a low heat, stirring for about 5 minutes. Season with salt and pepper and then remove from the heat.

In a small bowl, stir the sour cream loose with some flour and pour into the goulash while stirring. Let the mixture boil briefly until the goulash starts to thicken.

Season with salt and pepper, grated lemon zest and the capers. Finally, stir in the vegetable strips.

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Serve the goulash with potatoes or rice.