200 g carrots
200 g almonds
150 ml Dansukker Granulated Sugar
175 ml plain flour
200 g cream cheese
50 ml Dansukker Fructose
2 tsp Dansukker Vanilla Sugar
2 tsp freshly squeezed lemon juice
Butter or margarine for greasing the tin
Peel and grate the carrots. Grind the almonds to a powder. Wash the lemon well and finely grate the zest. Separate the egg yolks from the whites. Beat the egg whites with the salt until they form stiff peaks. Beat the yolks with the sugar until light and fluffy. Mix the ground almonds with the flour and fold into the cake mixture. Stir in the grated carrots and fold in the beaten egg white. Pour the cake mixture into a greased springform cake tin about 24 cm in diameter. Bake in the centre of the oven for about 35 minutes at 175 °C. Cool on a wire rack.
Mix together the ingredients for the filling. Spread the mixture over the cooled cake. Rinse the strawberries and dry them on kitchen paper. Arrange the strawberries on top of the filling.
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