Carrot cake

Ingredients for 1 servings:

• 4 egg whites
• 1 pinch of salt
• 4 egg yolks
• 4 tbsp water
• 1 pinch of salt
• 500 g low-fat curd cheese
• 500 g carrot(s), organic
• 500 g brown rice, finely ground
• 1 bag of baking powder, for 500 g flour

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

gluten-free, no added sweetness

Beat 4 egg whites with a pinch of salt until stiff, then set aside. Beat 4 egg yolks with 4 tablespoons of water and a pinch of salt until foamy, almost white. Continue with the dough hook running, add the low-fat quark, the grated carrots, and the brown rice mixed with the baking powder. Mix everything well. Using a wooden spoon (not a metal one), fold in the stiffly beaten egg whites. Pour into a 26 cm ring tin lined with baking paper, shake until smooth, and place in a cold oven at approximately 150°C for about 90 minutes. Use a needle test to check the consistency. Cooling completely overnight is ideal before slicing. Note: If you are not sensitive to sweeteners, sugar, honey, syrup, etc., please sweeten the cake batter to taste before pouring it into the baking pan. My own recipe.