Whisking:
Beat the egg yolks and sugar until creamy, add the grated lemon zest and juice. Grate the carrots (potato grater) and stir in with the ground almonds, then add the cinnamon and cloves. Finely crush the rusk and mix in. Whip the egg whites to egg whites, and -carefully- fold in. Grease (butter) and flour (semolina will do as well) a cake pan, pour in the dough and stir until flat. Bake in heated oven at medium heat (about 200 degrees [390 degrees F, 160 degrees R, 475K]) for 3/4 hrs. Frost the cooled cake with a lemon glaze made of 150 g powdered sugar and juice+peel of 1/2 lemon.
The cake tastes better after 2 days than fresh!
Before stupid sayings come: instead of 1 1/2 lemons you can also take 2 small, or possibly put a little bit against an impending cold. The temperature problem is probably solved.
Have fun with this fine cake!
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