| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Swiss |
Switzerland, Cakes, Vegetables |
1 |
Cake |
INGREDIENTS
| 5 |
|
Egg; separated |
| 275 |
g |
Sugar, granu;ated |
| 1 |
|
Lemon; juiced |
| 2 |
|
Lemons; zest, grated |
| 250 |
g |
Almonds; ground |
| 300 |
g |
Carrots; finely grated |
| 75 |
g |
Cornflour |
| 1 |
pn |
Cinnamon, ground |
| 1 |
pn |
Cloves, ground |
| 10 |
g |
Baking powder |
| 50 |
ml |
Kirsch |
| 1 |
pn |
Salt |
| 50 |
g |
Apricot jelly |
|
|
Fondant icing |
|
|
Marzipan carrots |
INSTRUCTIONS
GLAZING
The Story: The cultivation of vegetables in Aargau is one of the main
reasons for the existence of a thriving canning/bottling industry. In this
area, the carrot is the Queen of all vegetables and it has attributes which
allow it to be used everywhere, even in desserts.
This carrot cake is now a Swiss classic, its reputation having been
extended long ago far beyond the borders of the canton. Some maintain that
the cake is better two days after baking as the carrots keep it moist.
The Recipe: Beat together the egg yolks, sugar, lemon juice and lemon
zest, until light. Add the finely grated carrots and the almonds.
Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add
the kirsch. Mix or beat until smooth. Beat the egg whites until stiff and
carefully fold in.
Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the
mixture into the tin. Bake in the oven for 50 ... 60 minutes at 180 oC.
When cooked, brush the cake with a hot apricot glaze and thin fondant
icing. Decorate with small marzipan carrots.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed
for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)
Posted to MM-Recipes Digest V3 #316
Date: Mon, 18 Nov 1996 00:01:16 -0500
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
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