Root pie with Italian meringue

METHOD

How to make it

1. 01

   STEP 1

   Done

   1. Preheat the oven 180 degrees. Cover the bottom of a springform tin (I used 24 cm, but 26 With baking paper and grease in the edges.

2. 02

   STEP 2

   Done

   2. Beat the eggs foamy with sunflower oil and bastard sugar.

3. 03

   STEP 3

   Done

   3. Add the flour, baking powder, salt, cinnamon and nutmeg and mix well. Then stir the carrot and walnuts/pecan nuts through the batter and scoop over into the spring form.

4. 04

   STEP 4

   Done

   4. Bake the cake about 60 minutes in the oven. Check with a sateplikker in the middle if the cake is dry and then you can take it out.

5. 05

   STEP 5

   Done

   5. Let the cake cool completely before the meringue goes on the cake, otherwise it will go off again.

6. 06

   STEP 6

   Done

   6. For the meringue you put a pan on the fire with 200 g fine sugar and 60 ml of water. Heat this on low heat to a temperature of 115 degrees. This is right before the point of becoming caramel, and you don't want to. Then turn off the fire.

7. 07

   STEP 7

   Done

   7. While the pan is on the fire you beat the proteins with the 20 g fine sugar and vanilla sugar until these stiff peaks form. Then pour the sugar syrup into the proteins in a thin radius while keeping the proteins well pounding. Keep knocking until the meringue is lukewarm and a salinious substance has emerged.

8. 08

   STEP 8

   Done

   8. Spread the meringue over the carrot cake with a spatula and garnish with walnuts/pecan nuts and some grated orange peel.

9. 09

   STEP 9

   Done

   This carrot cake with Italian meringue is a wonderful twist on the 'normal' root cake. You're probably gonna want to make it more!

10. 10

    STEP 10

    Done

    Recipe & photography: Francesca