Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Swiss	Cakes, Vegetables, Swiss	1	Cake

INGREDIENTS

5		Eggs; separated
275	g	Sugar
1		Lemon; juice
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
1/2	dl	Kirsch
1	pn	Salt for glazing
50	g	Apricot jelly
		Fondant icing
		Marzipan carrots

INSTRUCTIONS

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
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)

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”