For the zucchini cake, beat the egg whites with 3 tablespoons of cold water, cane sugar and vanilla sugar until foamy. Fold in the grated nuts, oil, rum, spices, grated zucchini and lemon juice.
Finally, fold in the flour, baking powder and baking soda. Pour into a greased and floured cake pan and bake in the oven at 180 degrees for 50-60 minutes.
Let cool, cut the cake 2x, fill with apricot jam, cover with melted milk chocolate and add grated white chocolate on top.
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