---

150 g powder sugar
3 yolks
3 beaten egg whites
100 g ground nuts or almonds
50 g breadcrumbs
150 g grated carrots, raw
1 teaspoon rum
0

---

Beat sugar and yolks until fluffy, fold in beaten egg whites, nuts, carrots and breadcrumbs. Bake at 170° C for about 30 minutes. Cut cake into halves, fill with red currant jam and sprinkle with caster sugar.