For the cream:
Juice of 1 small orange
1 tablespoon tapioca starch or 2 tablespoons rice flour
1 egg yolk
Sweetener to taste
Instructions:
1. Prepare the Carrots
Start by finely grating the carrots. Set them aside to release their juice, squeeze out the juice, and reserve for later use in the custard.
2. Mix the batter
In a bowl, combine two egg yolks, sweetener, and orange zest. Add the orange juice, ground sesame seeds, coconut flakes, and vegetable oil and mix well.
3. Beat the egg whites until stiff peaks form.
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the carrot mixture to ensure the batter remains fluffy.
4. Baking the Cake
Divide the batter into two greased cake pans. Bake in a preheated oven at 185°C (350°F) for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. Preparing the Cream
