Cakes, Pastries & Pies > Switzerland > Ruebiltorte >
Swiss Carrot Cake
1-1/4 C mix of ground almonds & hazelnuts
1 C carrots, finely grated
1 C granulated sugar
4 eggs, separated
1 tsp. ground cinnamon
Juice of 1/2 lemon
Zest of 1/2 lemon
1/2 C flour, sifted
1 tsp. baking powder
Pinch of salt
1 TBS Kirsch (cherry brandy)
Apricot jam (for topping)
2 TBS vanilla sugar (for topping)
4 marzipan carrots (for topping)
Preheat oven to 350-degrees F. In a bowl, beat together egg yolks with the granulated sugar until pale and creamy. Add the grated carrots, lemon zest, lemon juice, salt, Kirsch, sifted flour, baking powder and cinnamon; mix thoroughly. In another bowl, beat egg whites until stiff. Fold egg whites into carrot mixture; turn into a greased and floured springform cake pan. Bake for about one hour, or until golden brown and cooked through (test with a toothpick inserted into middle of cake; if it comes out clean, cake is done). Allow cake to cool in the pan for about five minutes; turn out onto a wire rack. Cover the top with apricot jam. Sprinkle with vanilla sugar; arrange marzipan carrots on top. Set aside to cool completely. Slice into wedges and serve.
Similar Recipes:
Carrot Cake (classic)
Related Link:
Food Fare Culinary Collection: Swiss Chuchicha
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