Blueberry carrot cake with cream cheese topping

Ingredients for 1 servings:

• 9 eggs, separated
• 9 tbsp water
• 6 tbsp cherry juice or orange juice
• 100 g sugar
• 375 g hazelnuts, ground
• 1 ½ packets of baking powder
• 75 g breadcrumbs
• 1 tsp, leveled cinnamon powder
• 2 orange(s), organic, zest and juice
• 450 g carrot(s)
• 500 g cream cheese
• e.g. powdered sugar
• 250 g blueberries
• Butter and breadcrumbs for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 21 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 22 hours 40 minutes

for a 26 cm or smaller springform pan, without flour

Beat the egg yolks with water, cherry or orange juice, and 50g of sugar until frothy. Stir in the hazelnuts, baking powder, breadcrumbs, and cinnamon. Add the orange juice and zest. Peel and finely grate the carrots, and mix them into the batter. Beat the egg whites separately with 50g of sugar until stiff peaks form and fold them into the mixture. Grease two springform pans of approximately 26cm or smaller with butter and dust with breadcrumbs. Divide the batter equally between the two pans. Bake in a preheated oven at 180°C (top/bottom heat) (approx. 160°C fan-assisted) for approximately 45-50 minutes. Mix the cream cheese with powdered sugar to taste and chill. Let the cake cool. Spread the cream cheese topping on the bottom half and scatter a few blueberries on top. Place the second cake layer on top, spread with the remaining topping, and garnish with blueberries.