Carrot cake – glass cake without flour

Ingredients for 1 servings:

• 3 egg yolks
• 125 g sugar, white or brown
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 dashes vanilla paste
• 150 g almonds, ground
• 150 g carrot(s), finely grated
• 30 g caramel pudding powder
• 2 tsp baking powder
• 1 dashes lemon juice or lemon paste
• 1 pinch(s) cinnamon powder
• 1 pinch of clove powder
• 1 pinch of nutmeg powder
• 1 pinch(s) cardamom powder
• 2 dashes bitter almond flavoring
• 1 tbsp rum (can be omitted)
• 3 egg whites
• 1 pinch of salt
• Butter for the glasses
• Breadcrumbs or grated almonds for the glasses

Instructions

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

Swiss carrot cake without added fat and without flour, for 6 glasses

You will need 6 200 ml jars with twist-off lids or glass lids, rubber rings, and clamps. (I use empty sausage jars.) Butter the jars and dust with breadcrumbs or ground almonds. Preheat the oven to 160°C fan/convection oven. Place the oven rack on the second rack from the bottom. Beat the egg yolks with the sugar, salt, vanilla sugar, and vanilla paste until light yellow. Mix the mixture with all the other ingredients (except the egg whites and the second pinch of salt). Finally, beat the egg whites with the salt until stiff peaks and carefully (!) fold in. Pour the batter into the jars (about 3/4 full). Place the jars in the preheated oven and bake for about 30 minutes. (Use a toothpick to test the filling.) Once the baking process is finished, remove the jars from the oven and close tightly with the appropriate lids (careful, it’s very hot!). Let them cool on a wire rack. The little cakes will keep for about 6 months. Beautifully packaged, they also make a great little gift. To serve, the turned-out cakes can be decorated with powdered sugar, powdered sugar glaze, or a topping/frosting. A small sugar carrot completes the garnish.