Oatmeal – coconut – slices

Ingredients for 1 servings:

• 500 g carrot(s)
• 6 egg yolks
• 250 g cane sugar
• 1 pinch of salt
• 1 lemon(s), peel, untreated
• 1 pinch of vanilla pulp
• 1 pinch of cinnamon
• 200 g desiccated coconut
• 50 g ground almonds
• 80 g flour (wholemeal flour)
• 160 g oat flakes
• 1 packet of baking powder
• 3 egg whites
• 100 g powdered sugar
• 1 lemon(s), the juice
• Water, a few drops
• 50 g oat flakes or coconut flakes

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Peel and finely grate the carrots. Beat the egg yolks with half the sugar until frothy. Add the salt, grated lemon zest, vanilla seeds, and cinnamon and fold in. Mix the coconut flakes, almonds, flour, oats, and baking powder well and gradually stir into the batter. Beat the egg whites until stiff, whisking in the remaining sugar while stirring continuously. Fold the beaten egg whites into the mixture. Line a baking tray with baking paper, pour the batter onto it, and smooth it down. Bake in a preheated oven at 180°C for about 30 minutes. Mix the powdered sugar, lemon juice, and a few drops of water until spreadable and spread over the cooled cake. Garnish with oats or coconut flakes before it sets.