Swiss Carrot Cake

Instructions

1. To make the batter, beat the sugar, egg yolks and water with a whisk for a few minutes until light and fluffy.
2. Preheat the oven to 180 degrees top/bottom heat.
3. Add the carrots, almonds, lemon and kirsch to the yolk sugar mixture.
4. Mix the white flour separately with the baking powder and carefully fold into the mixture so that no lumps form.
5. Beat the egg whites with a pinch of salt until stiff. Carefully fold into the batter.
6. Grease and flour the baking tin with a little butter. Pour in the dough and spread flat.
7. Bake for approx. 55 minutes on the middle shelf. To prevent the surface from burning, place another baking tray upside down on the top shelf.
8. Leave the cake to cool in the tin, then carefully remove from the tin and turn out.
9. If not already done, mould the 12 marzipan carrots here. For the green, you can press the marzipan through a garlic press if it doesn't smell of garlic.
10. Mix the icing. Make sure that there are no lumps of sugar. Add enough water so that the mixture can flow easily.
11. Pour onto the centre of the cake and spread the icing evenly over the cake by tilting the cake.
12. Pour the marzipan carrots onto the still wet icing and leave to dry for at least a few hours.
13. The cake is at its best (and juiciest) on the second day.