Carrot cake with chocolate icing
5 yolks
250 grams of sugar
250 grams of grated carrots
250 grams of almonds ground
1 lemon juice and peel
80 grams of semisolid flour
1 tablespoon of baking soda
5 albumen
1 pinch of salt
Beat egg yolk and sugar until foamy. Add carrots, almonds, lemon zest and lemon juice and mix. Sift flour and baking powder, mix. Beat the egg whites and salt until stiff and fold in.
Add the mixture to the baking tin (cover the bottom of a springform pan with baking paper, grease the edge and ground). Baking: 180 ° C approx. 50 minutes (do not preheat). First let it cool and then take it out of shape.
Melt chocolate in a water bath and cover the cake with it.
