Chop the rusks and grate the carrots. Separate the 5 eggs, beat the yolks and sugar until frothy. Fold the hazelnuts, baking powder, the grated carrots, the rusk crumbs and the lemon juice into the egg yolk mixture. Beat the egg whites into ice snow and fold in as well.
Put the dough in a greased springform pan and bake at approx. 175 ° - 195 ° for approx. 1 hour