Yota's Autumn Cake

Ingredients for 1 servings:

• 8 m.-sized eggs, separated
• 200 g soft dates, pitted
• 4 vanilla sugar
• 200 g hazelnuts, ground
• 200 g almonds, ground
• 10 tbsp vodka or rum
• 1 tbsp, heaped cinnamon
• 500 g vegetables and fruit (equal parts pumpkin, pear, carrot, apple)
• 100 g dark chocolate, grated
• 1 packet of baking powder
• 1 packet of powdered sugar
• 4 tbsp lemon juice
• 4 tbsp yogurt
• possibly whipped cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

no flour, little sugar

Measure and prepare all ingredients according to the recipe (peel and coarsely grate the pumpkin, pear, carrot, and apple) and set aside. Beat the egg whites until stiff peaks form. Meanwhile, preheat the oven to 170-175°C fan/convection oven. In a tall bowl, blend the dates, egg yolks, cinnamon, vodka, and vanilla sugar with a hand blender. Place the date mixture in a mixing bowl along with the nuts, chocolate, and fruit and vegetable mix and mix well. Then add half of the stiffly beaten egg whites and fold in. Finally, add the baking powder and the other half of the beaten egg whites and carefully fold in. Line a large, deep baking tray with baking paper and spoon the batter onto it, carefully smoothing it out. Bake in the preheated oven for approx. 35-40 minutes until golden brown. In a bowl, whisk together the powdered sugar, lemon juice, and yogurt until smooth. Cut the cake immediately after removing it from the oven. Immediately spread the glaze over the cake and let it cool. Serve with or without whipped cream.