Carrot Cake Style Quilt Cake

Preheat the oven to 180 degrees top/bottom heat, line a 20x30cm baking tray with baking paper. Wash, peel and grate the carrots. Roughly chop the hazelnuts and set aside.

Finely grind the almonds in a blender, place in a bowl and mix with the flour, baking soda, baking powder, nutmeg, cinnamon and salt. In the bowl of a food processor, mix the sugar, vanilla pulp and eggs and beat for 5 minutes until light and creamy. Then add the oil and mix briefly. Then fold in the almond and flour mixture. Stir in the grated carrots and Greek yogurt briefly. Then roughly fold in the chopped hazelnuts. Pour the batter onto the baking tray and smooth out.

For the cream, beat the cream cheese, starch and powdered sugar with a hand mixer until creamy, then add the egg, vanilla sugar and lemon zest and mix well. Pour the cream cheese cream into a piping bag fitted with a star-shaped nozzle and pipe onto the pastry in a lattice pattern.

Bake the cake in a preheated oven for 25-30 minutes. Remove and dust with powdered sugar.