Zucchini-kuchen (zucchini Cake)

The second coming of Christ will also involve the reversal of the curse that was placed on creation at the time of the fall. The creation will no longer groan under the weight of the curse. It will be set free from its bondage to decay (Rom. 8:18–25). All things will be made new. There will be no more tears, no more death, no more mourning, no more pain, for all of these things will have passed away (Rev. 21:1–8). The enemy Satan will be defeated and judged, no more to accuse and attack the people of God (Rev. 20:7–10). All men will stand before the judgment throne of Christ. Those whose names are written in the Lamb’s Book of Life will inherit the kingdom. Those whose names are not found will be cast into outer darkness (20:11–15).

Keith Mathison

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits	German	Cakes, Chocolate, German	6	Servings

INGREDIENTS

10 1/2	oz	Small zucchini, 300 g
1	c	Less 2 Tbsp sugar, 200 g
4		Egg yolks
		Juice and grated peel of one
		lemon
1	ds	Salt
2	T	Rum
3 1/2	oz	Flaked coconut, 100 g
3 1/2	oz	Candied fruit, 100 g
		[candied cherries per
		the
		Illustration. Do not use
		fruitcake mix as
		The flavor would be
		different. K.B.]
3/4	c	Plus 2 Tbsp flour, 100 g
1	t	Baking powder
4		Egg whites, chilled
		Shortening for greasing cake
		mold
7	oz	Dark cake glaze, 200 g
		[This is a prepackaged

INSTRUCTIONS

chocolate glaze available in Germany.  The glaze from the 'Rehruecken'
recipe should work just fine, or any glaze recipe that produces a  hard
(not creamy) chocolate frosting. K.B.] flaked coconut for garnish  Wash
and dry zucchini, and trim off ends.  Finely grate the unpeeled
vegetables.  Spread on a clean dish towel and pat dry. Beat sugar and
yolks until creamy and sugar is dissolved. Add lemon juice, lemon
peel, salt, rum, flaked coconut, and mix well. Cut the candied
cherries in half, or chop into smaller pieces, as desired. Add to
mixture. Mix flour and baking powder and add it as well as the grated
zucchini. Beat the chilled egg whites to stiff peaks and carefully
fold into the batter. Pour into well greased 'Rehruecken' mold [I
would also flour it, I think. K.B.]. In a preheated oven, bake at 350
to 390 degrees F for 40 to 50 minutes.  Let cake cool in pan for 5 to
10 minutes, then carefully invert into a  grate and let cool all the
way. Half a day before serving, cover with  cake glaze all around. Let
glaze dry. Shortly before serving, dust  with flaked coconut.  From:
MEINE FAMILIE UND ICH, 10/86.  Dr. Franz Burda, Munich. 1986.
(Translation/Conversion:  Karin Brewer) Shared by: Karin Brewer,
Cooking Echo, 6/93  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 416 Calories From Fat: 127 Total Fat: 14.6g Cholesterol: 138.9mg Sodium: 341.1mg Potassium: 339.4mg Carbohydrates: 62.7g Fiber: 4.5g Sugar: 33.1g Protein: 9g