Carrot and Apple Cake

A cake recipe for all foodies:

Put almond kernels in boiling water, after about 2 min. put them in a sieve, pour cold water over them and drain. Skin the almond kernels, set aside 15 nicely shaped almond kernels, coarsely chop the remaining almonds and roast them in a frying pan without fat until golden brown.

Clean and rinse the carrots. Peel, quarter and core apples. Coarsely grate both ingredients, sprinkle with juice of one lemon and mix with lemon peel.

Cream the clarified butter and gradually add the sugar and vanilla sugar. Add salt and gradually fold in egg yolks, each egg yolk in about 1/2 minute. Add whipped cream and fold in as well.

Combine wheat flour with cornstarch and baking powder, sift and fold in by tablespoonfuls. Add the mixture of apples and carrots and the chopped, toasted almond kernels. Whip the egg whites until stiff, fold in carefully and pour the batter into a well-greased cake springform pan (24 cm ø). Smooth out and place the pan on the oven rack in the preheated oven. Bake the cake at 200 degrees in 40-50 min until golden brown.

For garnishing, heat apricot jam briefly in a small saucepan, spread through a sieve and brush the edge of the cake with it. Press sliced almond kernels onto the edge of the cake, spread the remaining jam on the surface of the cake, dry a little and sprinkle the cake lightly with powdered sugar.

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