Whip egg whites and granulated sugar to egg whites. Beat yolks with powdered sugar until creamy. Salt, hazelnuts, almond kernels, baking powder, juice of one lemon, breadcrumbs, flour, cinnamon and ground cloves mix well, fold into the yolk mixture. Gently mix in stiffly beaten egg whites. Fill the buttered cake tin and bake in the oven at 180 °C for about 50 minutes. Carefully boil the apricot jam in a saucepan. Spread the cooled cake with the jam, glaze with sugar icing. Color finished raw marzipan mixture with orange food coloring. Form small carrots from the orange amount and attach the peeled pistachios as “leaves” to the carrots. Sprinkle cake with coarsely chopped pistachios, decorate with marzipan carrots.