Carrot cake

Ingredients for 1 servings:

• 80 g flour
• 250 g sugar
• 5 eggs
• 1 lemon(s), the peel
• 250 g almond(s), ground
• 300 g carrot(s)
• Salt
• Cinnamon
• clove(s), ground
• 2 tsp baking powder
• 2 tbsp cherry brandy or lemon juice
• 250 g powdered sugar
• Cherry brandy or lemon juice
• possibly protein
• 12 marzipan carrots

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

the original from Switzerland

Wash, peel, and finely grate the carrots. Beat the egg yolks, sugar, and lemon zest until creamy. Mix together a pinch each of cinnamon, clove powder, and salt, along with the almonds, baking powder, and flour. Stir the mixture, including the carrots, into the egg custard, then add the kirsch or lemon juice. Beat the egg whites until stiff and carefully fold into the batter. Bake the mixture in a 26cm springform pan in a preheated oven at 180°C for about 50 minutes. Let cool. Mix the glaze and spread it over the cake. Finally, decorate with the marzipan carrots.