A great cake recipe for any occasion:
The unusual thing about this cake: It does not contain flour. And that is precisely why it is a very special moist cake. Strictly speaking, it is a sponge cake in which flour and cornstarch (maizena) are replaced by carrots, nuts and breadcrumbs.
Brush carrots thoroughly under running water, drain and clean. Grate on a medium-fine grater. Beat egg yolks in a baking bowl with water until creamy. gradually beat in two-thirds of the sugar and the vanilla sugar until creamy.
Beat egg whites with salt in a baking bowl until stiff peaks form, then sift in the remaining sugar. Glide the snow over the egg yolk cream. On top add the breadcrumbs, hazelnuts, carrots, rum, cinnamon, baking powder and lemon zest form. Gently mix everything together.
Grease a cake springform pan of 24 cm ø. Pour the dough into it. Place in the heated oven on the middle shelf.
Baking time: 60 min. Electric oven: 160 °C .
Gas stove: level 2 or possibly just under a third higher flame.
For the icing, sift powdered sugar into a large enough bowl. Mix with cocoa and stir in rum and water until smooth. Remove cake from heat. Remove from cake springform pan. Place on a cake wire form. Spread top and edges thickly with frosting.
For garnish, cut paper-thin peeled orange zest into 1 mm wide, 2 cm long strips. Sprinkle in center of cake. Cool cake. Place on a
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