Kartoffelkage

Sweet carrot balls

• 125 GRAM FLOUR
• 100 GRAM BUTTER
• 2 EGGS
• 1 CUP MILK
• 2 TBSP CUSTARD
• 2 EGG YOLKS
• 100 GRAM SUGAR
• 1 CUP CREAM, whipped
• 250 GRAM MARZIPAN
• 50 GRAM CACAO

• 6 LARGE CARROTS, cleaned and grated
• 4 TBSP SUGAR
• 50 GRAM BUTTER, melted
• 50 GRAM WALNUTS, chopped
• 100 GRAM COOKIES, crumbled
• 75 GRAM COCONUT, grated

Add the butter to 1 cup of water and bring to the boil. Simmer slowly until the butter has dissolved. Add all flour at once, while the pan is on low heat, and stir well, until the dough forms a ball. Turn off the heat. Allow the dough to cool down for 10 minutes, then add the eggs, one by one. Mix well until smooth. Make 6 heaps a baking sheet and bake the puffs 20 minutes at 200 degrees Celsius. In the meantime, dissolve the egg yolks, sugar and custard in a few tablespoons of milk. Bring the remaining milk to the boil, add the yolk mixture, heat and stir well until it thickens. Don't cook. Wait until the custard has cooled down, then mix with the cream. Stuff the puffs with this mixture. Roll out the marzipan and cut circles, the size of the puffs. Put them on top of the puffs and dust with cacao powder.

Put the carrots together with the sugar on low heat and heat for 20 minutes, while stirring, until all liquid has evaporated. Add the butter, the nuts and the cookies and allow the mixture to cool down a little. Form small balls and roll them through the coconut. Put them in the fridge for 2 hours.