For the spring carrot cake, cream butter, sugar and vanilla sugar, add orange zest and yolks, beat until fluffy. Add carrots, almonds and orange juice and mix well. Beat egg whites until stiff and fold in alternately with flour mixed with baking powder – it is best just to mix with the mixing sticks of the mixer, but no longer mix. Grease a 26cm cake tin well with butter, pour in the batter and bake in a preheated oven at 170° for about 50 minutes. When the cake is cool but still warm, spread the warmed jam thinly. Allow to dry for about 10 minutes. In the meantime, stir the orange juice and Cointreau into the 150g of powdered sugar or, if only orange juice is used, add about 4-5 tablespoons. It should be a rather viscous but spreadable paste. Caution – rather first little and then a spoon in addition before it becomes too liquid! Spread on the cake, it does not matter if it mixes a bit with the jam, I find. Then garnish the spring carrot cake with dandelions and daisies.
Preparation Tip:
The flowers for the spring carrot cake, of course, should be picked where dogs can not get - preferably in a garden.
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