Carrot Cake with Lemon Glaze

Preheat oven to 170°C fan (conventional oven: 190°C). Line a springform with baking paper.

Peel and finely grate the carrots. Cut the milk chocolate into small cubes.

Separate the eggs. Set the egg whites aside.

Cream the softened butter with sugar, vanilla sugar, finely grated lemon zest and a pinch of salt. Gradually beat in the egg yolks.

Stir the grated carrots and 100 g finely ground hazelnuts into the egg mixture.

Mix the flour with the baking powder. Alternately add and stir in the orange zest, the remaining hazelnuts and the rum until a homogeneous batter forms.

Beat the egg whites until stiff. Gently fold the meringue together with the chocolate cubes into the batter.

Pour the batter into the prepared springform and bake for about 60 minutes. Let cool in the pan.

Stir powdered sugar with lemon juice until smooth. Coat the cake with it and sprinkle the edge with hazelnut brittle. Decorate as desired.