For the carrot-hazelnut cake, start by greasing the pan and sprinkling with hazelnuts.
For the dry mixture, grate 200 g of carrots coarsely and mix with hazelnuts, cornstarch and baking powder. Peel 150 g of carrots, cut into small pieces and boil until soft, then puree in a food processor.
Then add the marzipan and mix well. Gradually add egg yolks, mix with vanilla sugar, orange and lemon zest. Beat egg whites, sugar and salt to snow and fold in briefly. Finally, fold in the dry mixture with a whisk.
Pour everything into the prepared cake pan and bake for 40 minutes at 170 °C. After baking, turn out the carrot-hazelnut cake from the mold.