Carrot Cake

For the carrot cake, beat 5 egg whites with a pinch of salt until stiff. Beat 5 yolks with the amount of sugar until foamy. Fold in 3 tablespoons of snow, then stir in the grated carrots, nuts and flour mixed with baking powder.

Gently fold in the remaining snow. Pour into a greased cake pan dusted with crumbs and bake at about 170 degrees. Let cool with fill with apricot jam and spread and glaze.

Optionally with chocolate glaze or with lemon glaze. Decorate as desired.

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