Carrot Cake with Almonds
(1 cake)
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Whisk 5 egg yolks and 120 grams of white sugar until light and fluffy. |
| Peel and grate 250 grams of carrots.
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Add 250 grams of grated almonds, one pinch of cinnamon, the grated carrots, 80 grams of flour and one pinch of baking powder. |
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| Whisk 5 egg whites and 125 grams of white sugar until stiff, then fold into the dough. |  |
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Place the dough in a buttered baking tin and bake for one hour at 180 degrees Celsius. |
| Turn the baked cake upside down, glaze it with a mixture of 200 grams of icing sugar and four tablespoons of lemon juice and decorate it with marzipan carrots. |  |
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