A cake recipe for all foodies:
Crumble rusks, mix egg yolks and sugar until creamy, add carrots, baking powder, nuts, rusk crumbs, juice of one lemon and zest.
Whip the egg whites to egg whites, fold in the egg yolks. Pour the dough into a greased baking pan. Bake at 175-195 °C for about 1 hour. Cover with cooking chocolate and decorate with marzipan carrots.
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