Carrot Cake

Preheat the oven to 200°C (approximately 400°F).

Line the springform pan with parchment paper.

For the cake: Peel and finely grate the carrots. Separate the eggs. Beat the whites with the salt until stiff and slowly add half the sugar. Continue beating until the meringue is shiny with stiff peaks. Beat the yolks with the remaining sugar until creamy. Add in the lemon zest and stir. Stir about 1/3 of the egg whites into the egg yolk mixture. Mix in the carrots, almonds and wholemeal flour into the remaining egg whites, then fold this into the egg yolk mixture. Fill the batter into the pan and bake for 50 minutes. Cool in the pan and let sit overnight.

The next day, turn the cake onto a plate.

For the topping: Beat the egg whites until stiff and slowly add the powdered sugar and lemon juice. Continue beating until stiff. Toast the almonds in a dry pan until golden brown. Heat the apricot jelly and coat the cake with it. Apply the egg white icing and decorate the edges of the cake with the toasted almonds.

For the marzipan carrots: Knead the marzipan with the powdered sugar. Add a few drops of red and yellow coloring until the desired orange is achieved. Form into small carrots and use the pistachios as the greens.