Zucchini Tart with Carrot Curd Filling

A simple but delicious cake recipe:

Preheat the oven to 180 degrees.

Place the eggs in a large enough bowl with the sugar, vanilla sugar and a pinch of salt. Beat until foamy. Gradually add sunflower oil or other vegetable oil and whisk well with the egg mixture.

Mix cocoa powder with milk and ground cinnamon until smooth and add.

Rinse and clean zucchini and grate into a suitable bowl. Add hazelnuts and mix. Stir zucchini mixture into egg mixture.

Mix whole wheat flour with baking powder, sift and fold in.

Butter a cake springform pan (diameter 26 centimeters). Pour in the dough and bake in a heated oven at 180 degrees for 80 minutes.

Remove the cake from the pan. Cool on a cooling rack.

For the filling, put the lycopene carrot juice in a small saucepan. Mix in agar agar. Heat the juice.

Place curd in a suitable bowl and stir through brown cane sugar. Add juice and fold in. Next, fold in whipped cream.

Cut cake in half down the middle. Place cake layer in cake springform pan. Spread filling evenly on top. Lightly smooth top of cake on top.

Cool cake for at least five hours. Remove cake from mold. Sprinkle with powdered sugar and garnish with marzipan carrots.

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