Swiss Style

3 cups grated carrots 300 g Karotten, gerieben

2 cups ground almonds 300 g Mandeln, gemahlen

4 egg yolks 3 Eigelb

1 cup sugar 200 g Zucker

2 tsp. vanilla 1 Päckchen Vanillin-Zucker

2 TB lemon juice 2 Essl. Zitronensaft

Grated rind of ½ lemon gerieb. Schale einer ½ Zitrone

½ cup flour 60 g Mehl

1 tsp. baking powder 1 Teel. Backpulver

Pinch salt Prise Salz

4 egg whites, beaten 4 steife Eiweiß

Frosting:

1 ½ cups powdered sugar 200 g Puderzucker

2-3 TB lemon juice 2-3 Essl. Zitronensaft

5 oz. Marzipan (almond paste) 150 g Marzipan-Rohmasse

1/3 cup powdered sugar 50 g Puderzucker

Orange food color (optional) Lebensmittelfarbe (orange)

Beat together yolks, sugar, vanilla, lemon juice and rind. Add carrots and almonds, flour and baking powder and fold in stiffly beaten egg whites. Bake in a 10” springform pan at 400 degrees F for 30-40 minutes. Mix 1 ½ cups powdered sugar with lemon juice and pour over hot cake. Mix Marzipan with 1/3 cup powdered sugar and a little food coloring. Form 8 little carrots and put on top of cake for decoration.