1. Whisk the eggs, egg yolk, and sugar over 80°C hot water until the mass is fluffy. Take the mixture out of the water and whisk firmly with an electric mixer set.
  2. Mix the carrots, powdered sugar, lemon peel, cherry brandy, almonds and walnuts, and add to the egg mixture. Separately mix the flour, corn flour, and baking powder and also add to the mixture. Then add the melted LARU goose lard. 
  3. Grease a (26 cm) baking tin and sprinkle with the biscuits. Add the dough and bake the cake on the middle rack in a 175° C preheated oven for 30 minutes. Remove the cake from the tin and let it cool. Brush the cake with the slightly heated apricot jam and the lemon glaze. Mix the cream and vanilla sugar and garnish the cake with it.

  • 80g flour
  • 150g powdered sugar
  • 125g sugar
  • 200g grated carrots
  • 100g ground almonds
  • 50g chopped walnuts
  • 125g apricot jam
  • 40g cornflour
  • 5g baking powder
  • Crushed biscuits
  • 200ml cream
  • 10g vanilla sugar
  • 2 tablespoons lemon juice
  • Grated lemon peel
  • 15ml cherry brandy
  • 3 eggs, 1 egg yolk
  • 100g LARU goose lard