Aargau carrot cake

Ingredients for 8 servings:

• some butter for the mold
• 250 g carrot(s)
• 5 egg yolks
• 200 g sugar
• ½ lemon(s), grated peel
• 250 g almond(s), ground
• 75 g flour
• ½ tsp baking powder
• ½ tsp cinnamon powder
• 1 pinch of cloves
• 5 egg whites
• 1 pinch of salt
• 100 g apricot jam
• 250 g powdered sugar
• 2 ½ tbsp lemon juice
• 8 marzipan carrots

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Carrot cake for a springform pan with a diameter of 24 cm

Preheat oven to 180 degrees Celsius. For the batter, beat the egg yolks, sugar, and lemon zest with a hand mixer until light and fluffy. Add the almonds. Peel the carrots and grate them using a Bircher grater, then mix everything well immediately. Mix the flour, baking powder, and spices together and sift them into the carrot mixture. Mix well. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold them into the carrot mixture. Pour the mixture into a buttered 24cm diameter springform pan lined with baking paper and bake on the bottom rack at 180 degrees Celsius for about 50-55 minutes. Remove the cake from the oven, let it cool slightly, then remove from the pan and turn out onto a wire rack. Heat the jam, strain it through a sieve, and brush the surface and edges of the cake with the jam. Allow the cake to cool completely. For the glaze, mix the powdered sugar with the lemon juice to form a thick glaze. Tip: For the icing, hold the cake in one hand, pour the icing into the center of the cake, and hold it at an angle to spread the icing on all sides. Let the icing dry and decorate with the marzipan carrot.