I found the recipe on this blog. Kuechenlatein. I guess she and her family did not like it so much. We did. We liked it a lot.
Carrot Cake Torte
Recipe adapted from this recipe at Kuechenlatein.
300 grams of sugar
5 lg eggs, separated, yolk and egg white
300 grams almonds, finely ground
300 grams of carrots, finely grated
1 lemon zest
40 grams of cornstarch
2 tablespoons Kirsch
1 teaspoon Baking powder
1/2 teaspoon Cinnamon
1 teaspoon Ground cloves
1 pinch of salt
3 tablespoons apricot jam
300 grams of powdered sugar
2 tablespoons lemon juice
1-2 Tbsp. Water
Line the bottom of a 9 inch springform pan with parchment paper, grease the edges of the pan. Preheat oven to 350F.
Mix egg yolks with sugar in a bowl until the mixture becomes light yellow and ribbony. In a separate bowl, mix almond flour, baking soda and cornstarch together. Stir in grated carrots, lemon zest, almond flour mixture, kirsch and spices.
In a separate bowl add a pinch of salt to the egg whites and beat until stiff. Fold in the yolk mixture. Mix until just combined. In the prepared pan and immediately in the lower half of the oven to bake for about 1 hour.
Place on cooling rack. After about ten minutes you can remove the spring form pan edge, let cool.
Heat apricot jam in a small saucepan over low heat. Once melted pour through a sieve and spread on the cake.
In a bowl beat the powdered sugar and lemon juice. Add the tablespoons of water as needed and mix well. Smooth glaze over the cake, let it flow over the surface and edge. With the spatula move the glaze to the edge and let it dry.