Summary

Ingredients

• 200 g carrot (s)
• 600 g apples, sour
• 3 tablespoon lemon juice
• 4 medium egg (s)
• 100 g butter
• 100 g suar
• 100 g corn flour
• 125 g almond (s), peeled and round
• 0.5 teaspoon ½ baking powder
• 50 g apricot jam
• Fat, for the shape
• Powdered sugar, for dusting

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Instructions

1. Clean, peel and finely grate the carrots. Peel the apples, grate 100 g finely and mix with the carrots. Core the remaining apples and divide into wedges, drizzle immediately with lemon juice.
2. Preheat the electric oven to 175 degrees. Separate eggs. Mix egg yolks with butter and 50g sugar until frothy. Beat the egg whites until stiff, stirring in the rest of the sugar. Stir corn flour, almonds and baking powder into the butter and sugar mixture. Then fold in the apple and carrot mixture. Then carefully fold in the egg whites.
3. Pour the dough into a greased springform pan (26 cm diameter) and smooth out. Cover the dough with apple wedges in a rosette shape and bake in the oven at 175 degrees for about 45 minutes.
4. Heat the jam, spread it on the still warm cake, allow to cool. Take the cake out of the mold and dust with powdered sugar just before serving.