- oils - 225 Grams
- light brown sugar - 225 Grams
- eggs, divided into proteins and yolks - 4 pieces
- orange peel - 1/2 Pieces
- lemon juice - 4 teaspoons
- Flour - 175 Grams
- baking powder - 1 teaspoon
- ground almonds - 50 grams
- walnuts, sliced - 125 Grams
- young carrots, peeled and grated - 350 Grams
- cream cheese - 225 Grams
- honey - 2 teaspoons
Heat the oven to 180 ° C. Lubricate the baking dish with a diameter of 20 cm. Oil and sugar grind in a bowl. Add egg yolks, orange peel and 3 teaspoons of lemon juice. Add the sifted flour and baking powder, then add 100 g of walnuts. Beat egg whites and add to the mixture. Pour the dough into the prepared form. Bake for about 1 1/2 hours. In an hour, cover the top of the pie with foil, if it starts to get dark. Let the cake cool down. Beat together the cheese, honey and the remaining lemon juice and cover the mixture with a cake. Sprinkle with the remaining walnuts.
Servings: 8