Apple pie with carrots

Ingredients for 12 servings:

• 200 g carrot(s)
• 600 g apples, sour
• 3 tbsp lemon juice
• 4 m.-sized eggs
• 100 g butter
• 100 g sugar
• 100 g corn flour
• 125 g almond(s), peeled ground
• ½ tsp baking powder
• 50 g apricot jam
• Fat, for the shape
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super juicy

Clean, peel, and finely grate the carrots. Peel the apples, finely grate 100g, and mix with the carrots. Core the remaining apples and slice them, then immediately drizzle with lemon juice. Preheat the electric oven to 175°C (350°F). Separate the eggs. Beat the egg yolks with butter and 50g sugar until frothy. Beat the egg whites until stiff, stirring in the remaining sugar. Stir the cornflour, almonds, and baking powder into the butter and sugar mixture. Then fold in the apple and carrot mixture. Carefully fold in the beaten egg whites. Pour the batter into a greased springform pan (26cm diameter) and smooth it down. Cover the batter with apple slices in a rosette shape and bake in the oven at 175°C (350°F) for about 45 minutes. Warm the jam, spread it on the still-warm cake, and let it cool. Remove the cake from the pan and dust with powdered sugar just before serving.