In 1-1,5 hours before cooking take 300 g of the unsalted butter of the fridge and leave at room temperature to melt a bit.
Peel 300 g of carrots and grate.
Take 5 eggs and separate egg whites from yolks.
120 g of walnuts and 120 g of almond hardly chop with a knife. Leave 30-50 g of walnuts for decoration.
Warm up the oven to 180 degrees.
Whip 300 g of unsalted butter with 300 g of sugar until light, puffy mass using a whisk.
Add yolks one by one while whipping.
Now grate there a zest from 1 orange and squeeze a juice. Mix everything again.
To the same bowl sift 170 g of flour, 2,5 tsp of baking powder, ½ tsp of salt, add chopped almond and walnuts and also grated carrots, 1 tsp of cinnamon, ½ tsp of ground ginger, a pinch of clove and nutmeg. Finely mix everything.
In the big bowl or mixer bowl whip egg whites with a pinch of salt until hard peaks. Using a spatula, carefully add them to the dough and mix.
Grease a form with butter and cover with parchment. Leave the paper edges, it would be more comfortable to take off the pie. Put the dough to a form.
Put a form to the 180 degrees heated oven and bake for 50 minutes.
When you take it off the oven, don’t rush to take it off the form, let it rest for 10 minutes. Then put it on the baking grate to cool down for 1 hour.
Mix 120 g of mascarpone, 230 g of cream cheese, 80 g of powdered sugar. Grate zest from 2 limes and squeeze juice. Mix it and put on the top of the pie.