Spices (ground vanilla, cinnamon, cloves) — to taste
Rum — 1 tbsp.
Rusk bread — 3 tbsp.
Butter — 1 tsp.
Powdered sugar — 150 g
Lemon juice — 2 tbsp.
Serving temperature: Room temperature
Type of treatment: Baking
Grate carrots on a fine grater. Yolks separated from whites, beaten with half the sugar, add the zest, vanilla, spices, ground almonds and carrots. Mix well. Separately, beat whites with the sugar residue in stable foam, and carefully put into yolk-carrot mixture.
baking dish greased with oil, sprinkle with breadcrumbs, put a lot into it and bake in a preheated 180 ° C oven for about an hour. Mix the powder with the lemon juice into a homogeneous mass and coat it cooled cake.
Decorate with marzipan carrots (you can sculpt them out of colored marzipan mass). Optional: sprinkle with sliced ??almonds cake.