Plum cake with carrots and nuts PREPARATION: APPROX. 50 MINUTES BAKING TIME: APPROX. 1 HOUR 10 MINUTES INGREDIENTS: PREPARATION: For the dough Preheat oven to 180 degrees and line a loaf pan with 360 g carrots baking paper or grease and flour it. Wash the carrots, 100 g Walnuts remove the ends and cut the rest into pieces. Finely mix 80 g Almonds together with walnuts and almonds. Mix einkorn and 120 g Einkorn flour white spelt flour with baking powder. Beat soft butter with 120 g Spelt flour white sugar, grated lemon zest, vanilla pulp and salt until fluffy. 2 TL Baking powder Beat in eggs, one at a time. 140 g Butter (room temperature) Stir in carrot and nut mixture. Then sift flour mixture on 190 g Cane sugar top and mix briefly with hand mixer until no traces of 2 pinches Salt flour are visible anymore. Pour batter into pan and bake 4 Eggs (room temperature) for about 1 hour and 10 minutes (test with a stick). 1 Lemon (zest) Remove from oven and cool completely on a cooling ½ Vanilla bean (pulp) rack. For the filling, mix cream cheese, mascarpone (pour away For the filling any liquid), powdered sugar, vanilla pulp and grated 200 g cream cheese lemon zest until creamy. Pour in cream and mix 80 g Mascarpone everything on high speed for 2 minutes until a fairly 180 g Icing sugar stable cream is formed. 2 pinches Salt Cut cake in half and fill with 2/3 of the cream. ½ Vanilla bean (pulp) Reassemble the cake and pour the remaining cream into 1 Lemon (zest) a piping bag. Garnish the top of the cake with cream 50 ml cream puffs and chocolate eggs. For the chocolate ears, chop and melt the two chocolates For decorating separately. Put each one in a piping bag with a small 30 g dark chocolate round nozzle and pipe bunny ears on baking paper. Let 30 g white chocolate dry and place on top of the cake. Chocolate eggs .