New And Old Aargauer Rueblichueche Swiss Carrot C Recipes

TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)

Steps:

• Combine carrots and nuts in a mixing bowl.
• In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
• Beat the egg yolks until thick and lemony.
• Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
• Beat this mixture until thick, then stir into the carrot mixture.
• Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
• Line an 8" springform pan with waxed paper or parchment.
• Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
• Shake pan to make sure breadcrumbs coat evenly.
• Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
• Let cool.
• Mix together glaze ingredients.
• Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
• Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
• Garnish with some candied fruits, if desired.
• Store in a tightly covered cake box.
• This cake improves with age.

AARGAU CARROT CAKE

Steps:

• Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
• Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
• Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
• Bake at 360 degrees F (180 degrees C) for 45 minutes.
• This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.

NEW AND OLD "AARGAUER RUEBLICHUECHE" (SWISS CARROT C

Steps:

• Beat egg yolks and sugar until thick and soft.
• Add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder.
• Beat egg whites until stiff, then fold gently into carrot mixture.
• Grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs.
• Pour batter into tin, and bake at 350°F (180°C) for about 50 minutes (heat and timing are basing it on convection oven).
• Check with a tooth stick before taking out.
• Cool down and remove put on your cake plate.
• Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.
• Decorate with carrot-sweets.
• Note: I shape the carrots myself with marzipan.