German Carrot-Hazelnut Cake - cooking recipe

Ingredients

5 large eggs, separated
salt (a big pinch)
1 cup sugar, divided
1/4 cup hot water
2 2/3 cups finely grated carrots
2 2/3 cups ground hazelnuts
2/3 cup fine dry breadcrumb
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon rum
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
Chocolate Glaze
2 cups sifted powdered sugar
1/4 cup cocoa
5 -6 tablespoons hot water

Preparation

In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
In a bowl, 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.
Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
Pour batter into a lightly greased 10-inch springform pan.
Bake in a 325\u00b0 oven for 50 minutes or until a pick comes out clean.
Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
Spread top and sides of cake with Chocolate Glaze.