Carrot Cake I

A simple but delicious cake recipe:

(*) For one recipe you need an ice cream bomb mold of 2 liters capacity. It makes about 6-8 servings.

For the sponge cake, brush a 40×35 cm tray with oil and spread with parchment paper. Separate the eggs (1). Mix half of the flour, the water (1), the vanilla pulp, lemon zest and egg yolks in a large baking bowl until well blended. Beat egg whites with the whisks of a mixer until creamy but not stiff. Sift in sugar (1), beating continuously, and continue beating about 3 minutes.

Fold stiffly beaten egg whites into egg yolk mixture. Fold in remaining flour as well. Spread the dough evenly on the baking sheet and bake on the 2nd rack from the bottom in the heated oven at 180 °C (gas 2-3, convection oven 10 min at 175 °C) for 15 min. Turn the finished sponge out onto a baking tray sprinkled with powdered sugar, peel off the parchment paper and place it upside down on the dough again to prevent it from drying out. Cool. Cut out 2 circles of 17 cm and 21 cm ø from the cooled dough (use remaining dough elsewhere). Heat the apricot jam with the rum (1), spread it on both sides of the small cake and on one side of the larger one.

For the filling, chop the white cooking chocolate (1) and melt it together with the nougat in a water bath. Soak the gelatine in cold water. Whip the cream until stiff and set aside to cool. Heat the rum (2) and orange liqueur in a saucepan,

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