Carrot Cake

For the carrot cake, beat the yolks and honey for about 5 minutes until foamy. Add salt, vanilla pulp and lemon zest. Beat egg whites with whole cane sugar until firm. Mix almonds with flour and baking powder.

Stir a pastry card full of snow into the yolk mixture, then gently stir in the carrots and flour mixture alternately. Finally, fold in the remaining snow loosely.Line cake pan with baking parchment and pour the mixture into the cake pan, bake at about 165-170°C for about 45-50 minutes.

After cooling, remove the carrot cake from the mold, cut once and fill with jam to taste.

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