Carrot and nut cake

Ingredients

300g carrot(s)
6 egg(s)
150g Sugar
200 g Almond(s), ground
100 g Ground hazelnuts

1 Lemon(s), organic, the peel
50g food starch
4 drops Bitter almond aroma
1 tbsp rum
Powdered sugar, for dusting

preparation

Preheat the oven to 170 degrees (top/bottom heat).
Grate carrots very finely. Separate eggs. Beat the egg whites with 75 g sugar until very stiff. Mix the egg yolks with the remaining 75 g sugar until the sugar has dissolved. Now add all other ingredients to the egg cream and mix. Finally, carefully fold in the egg

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