Flourless Carrot Cake
Description
Homemade pastry for tea. Preheat the oven to 160°C. Peel the carrots, slice them into rounds, and blend in a blender until pureed. Separate the eggs into yolks and whites. Beat the yolks with maple syrup and cinnamon until thick and foamy. Add crushed almond pieces, carrot puree, baking powder to the egg mixture, and mix thoroughly. Beat the egg whites until stiff peaks form, then gently fold them into the carrot-nut mixture. Line the bottom of a baking pan with parchment paper, grease with butter, and sprinkle with breadcrumbs. Transfer the batter into the pan, smooth the surface, place in the preheated oven, and bake for 50–60 minutes. Let the cake cool completely before removing it from the pan onto a serving plate. Now prepare the frosting. Beat softened butter, cream cheese, and maple syrup until smooth and creamy. Spread the frosting evenly over the cake. Decorate the cake with canned fruit slices or grated chocolate. Serve with tea or coffee.