Ingredients for approx. 14 muffins:
4 egg yolks
3 egg whites
3 tablespoons lukewarm water
200 g sugar
100 g Maizena (maize starch)
½ sachet baking powder
200 g grated almonds
200 g grated carrots
1 pinch of salt
Ingredients for the butter cream:
125 g soft butter
60 g powdered sugar
150 g liquid vanilla pudding
1 pinch of salt
Optional: orange food coloring
Beat the egg yolks with two thirds of the sugar and the water. Add the cinnamon and lemon zest and fold in the carrots.
Beat the egg whites with the salt and the remaining sugar until stiff.
Mix the maize starch, baking powder and almonds and add to the egg yolk mixture.
Fold in the egg whites, pour the batter into muffin tins and bake in the preheated oven at 175 degrees for about 20 minutes.
For the butter cream, cream the soft butter with salt and powdered sugar. Gradually add the vanilla pudding and optionally color it with orange food coloring.
Let the muffins cool after baking and hollow them out in the middle, in the shape of a carrot. Fill with the butter cream. Then refrigerate the muffins so that the butter cream hardens.
Finally, cut the muffins in half and give the "carrot" the finishing touch with parsley.
Ingredients (for about 6 people):
1 bunch of green asparagus
1 bunch of white asparagus
150 g spinach
180 g butter
180 g flour
1 l milk
600 ml water
1 dash of white wine
120 g of mature cheese
80 g Parmesan cheese
Preheat the oven to 180°C.
Clean the asparagus, cut off the woody ends, peel the white asparagus and clean the green asparagus with a small knife if necessary.
Bring the cutoff pieces to the boil with 600 ml of water, a pinch of salt and a dash of white wine in order to prepare an asparagus stock.
Cut off the asparagus tips (about 4 cm long), put them aside and slice the rest of the asparagus.
For the béchamel sauce, melt the butter and stir in the flour with a whisk. Gradually add the milk, stirring constantly to make a smooth, creamy sauce. Season with salt, pepper and nutmeg and cook for about 2 minutes. Strain the asparagus stock, and add about 500 ml of the stock to the béchamel sauce. Bring to the boil again and season well.
Cook the asparagus tips in boiling salted water for about 30 seconds, strain and cook the sliced asparagus also for about 10 seconds.
Grate the cheese and the parmesan.
Now layer the lasagne in a casserole. For this, start with the béchamel sauce, spread some spinach on top, add the sliced asparagus and sprinkle cheese and parmesan on top. Then finish with lasagne sheets and start a new layer with béchamel sauce. Repeat this process about 3 times.
On the last layer of lasagne sheets put béchamel sauce, cover with the prepared asparagus tips, sprinkle the remaining cheese and parmesan and cook in the oven for about 45 minutes.
Have fun with cooking!