Preheat oven to 350 °F (180 °C).
Mix carrots with ½ cup (60 g) of confectioner’s sugar and the lemon zest and let it marinate while you complete the rest of the recipe.
Beat the eggs, egg yolks, and the rest of the sugar in a double boiler.
Then beat with a mixer until cool and creamy.
Carefully fold the carrots into the egg mixture.
Mix in flour, baking powder, and hazelnuts.
Fold in melted and cooled butter.
Butter a torte pan and sprinkle it with chopped almonds.
Pour in the carrot batter and bake for 40 minutes.
Let cool and overturn onto a cloth or board dusted with confectioner’s sugar.
Brush with warmed apricot marmalade and glaze with egg white glaze.
