Carrot cake without flour

Ingredients for 1 servings:

• 7 eggs, separated
• 7 tbsp water
• 1 pinch of salt
• 1 cl cherry brandy
• 200 g sugar
• 400 g hazelnuts or almonds, ground
• 1 pack of cream of tartar baking powder
• 1 pinch of cinnamon
• 4 tbsp breadcrumbs
• 1 pack of flavoring (orange peel or orange sugar)
• 1 cup orange juice, small
• 400 g carrot(s), grated
• 4 tbsp apricot jam, for apricoting
• 1 pack of marzipan blanket, ready rolled
• 100 g powdered sugar
• 1 tbsp cherry brandy
• 1 tsp lemon juice
• Water, to mix
• 30 g chopped pistachios
• 100 g marzipan paste
• 100 g powdered sugar
• Food coloring, red, yellow and green, id tube

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

extra juicy

Separate the eggs, beat the egg whites with salt and 100g sugar until very stiff meringue and set aside. Beat the egg yolks with water, kirsch and the remaining sugar until very foamy. Stir the nuts (or almonds), cinnamon, baking powder, carrots and breadcrumbs into the egg foam mixture. Stir together the orange zest and orange juice and mix in. Finally, lightly fold in the beaten egg whites by hand with a whisk. Fill a greased 26cm springform pan, dusted with breadcrumbs, with the batter and bake in a preheated oven on the second rack from the bottom at 180°C for 1 hour. Allow to cool and then remove from the pan. Place the cake on a rotating wooden plate (snack plate) or a cake plate. For the glaze, gently warm the apricot jam in the microwave or in a double boiler and strain it through a sieve. Brush the cake with it and allow it to dry slightly. Place the finished marzipan layer over the cake and press down with a spatula, trimming off any excess. For the decoration, knead the raw marzipan with the powdered sugar and shape into a log. For the carrots, mix two-thirds of the marzipan with equal parts red and yellow food coloring and knead together until the desired orange color is achieved. Knead the remaining marzipan with the green coloring. Shape the colored marzipan into any desired carrot shape and roll out a thin sheet using some of the green marzipan (between two pieces of foil). Cut out round shapes using a large cup. For the grass, press some green marzipan through a garlic press and arrange it on the round sheet. Mix the powdered sugar with kirsch, lemon juice, and a little water to form a thick glaze. Spread it over the edge of the cake with a spatula and immediately add the pistachio kernels using a spatula. Also cover the marzipan carrots with a dab of powdered sugar icing and place them on the cake. Finally, place the plate with the marzipan grass in the center of the gates and, if desired, decorate with an Easter bunny made from hand-sculpted flower paste.