German Carrot-Hazelnut Cake

• 5 large eggs, separated
• Pinch of salt
• 1 cup sugar, divided
• 1/4 cup hot water
• 2 2/3 cups finely grated carrot
• 2 2/3 cups ground hazelnuts or pecans
• 2/3 cup fine, dry breadcrumbs
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 tablespoon rum
• 2 teaspoons vanilla extract
• 2 teaspoons grated lemon rind

1. Beat egg whites and salt at high speed with an electric mixer until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
2. Beat egg yolks and 1/4 cup hot water at medium-high speed until foamy. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
3. Stir carrot and next 7 ingredients into yolk mixture; fold in egg white mixture. Pour batter into a lightly greased 10-inch springform pan.
4. Bake at 325u0b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack. Spread top and sides with Chocolate Glaze.

eggs, salt, sugar, hot water, carrot, ground hazelnuts, breadcrumbs, baking powder, ground cinnamon, rum, vanilla, lemon rind

Taken from www.myrecipes.com/recipe/german-carrot-hazelnut-cake (may not work)