Carrot cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 2 lemons (untreated), juice and zest grated
• 100 g honey
• 100 g sugar
• 1 pinch of cinnamon
• 1 pinch of ginger
• 300 g carrot(s)
• 300 g hazelnuts, ground
• 50 g cornstarch
• 8 sheets of gelatin
• 300 g sour cream
• ⅛ liter orange juice, freshly squeezed
• 4 tbsp sugar
• 1 packet of vanilla sugar
• 300 g cream
• 100 g hazelnuts, chopped
• 250 g powdered sugar
• 2 tbsp juice, carrot juice (from the bottle)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Separate the eggs. Finely grate the lemon zest and squeeze out the juice. Beat the egg whites with 2 tablespoons of lemon juice until stiff peaks form. Beat the egg yolks, lemon zest, 3 tablespoons of lemon juice, honey, sugar, cinnamon, and ginger until thick and foamy. Peel and finely grate the carrots. Mix with the hazelnuts and cornstarch, and stir into the egg custard. Then fold in the beaten egg whites. Mix with the egg yolk mixture. Grease a 24 cm springform pan. Pour in the batter and bake at 180 degrees Celsius for about 70 minutes. Let the carrot cake cool for 30 minutes. Carefully remove from the pan and let it cool completely on a wire rack. Soften the gelatine in cold water. Meanwhile, whisk the sour cream with the orange juice (strained through a fine sieve), the sugar, and the vanilla sugar until smooth. Squeeze out the gelatine well, dissolve over low heat, stir in 3 tablespoons of sour cream, and then stir into the remaining sour cream mixture. Whip the whipped cream until stiff and fold into the sour cream and orange cream mixture. Chill. Cut the cake in half horizontally and fill with the orange cream (use a cake ring if necessary). For the icing, mix the powdered sugar with carrot juice and 2 tablespoons of lemon juice until smooth. Spread this mixture over the cake and sprinkle with chopped hazelnuts while the icing hasn’t set yet.