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🇨🇭carrot cake🇨🇭

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Ingredients

Adjust Servings:
250 g sugar
5 pc egg yolk
2 tbsp water
250 g carrots
250 g ground almonds
1 pc bio-citrone
2 tbsp cherry water
80 g flour
2 tbsp baking powder
5 pc egg white
salt upon need
300 g powdered sugar
2 tbsp lemon water
2 tbsp water
12 pc Carrots from marzipan

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🇨🇭carrot cake🇨🇭

Features:
  • vegetarisch
  • 80-90 min
  • Serves 12
  • Medium

Ingredients

Directions

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Swiss Rüeblikuchen – the original with a long tradition

The biscuit mass consisting of nuts and carrots serves as a base for the Rüblikuchen. This is also called Rüeblitorte. Why Rüebli !? The word comes from the Alemannic and means „carrot“ or „carrot“. Accordingly, this cake is also known as a carrot or carrot cake. The original is from the Swiss town of Aargau and is also a very popular and popular type of cake in other countries. From the household school Kaiseraugust AG presumably comes one of the oldest printed recipes. The tradition goes back to the year 1892. Today, the Rüeblikuchen is particularly popular in America and Great Britain.

Steps

1
Done

Prepare the ingredients and preheat the oven

Preheat the oven to 180 ° C, heat the bottom of the parchment paper, grease the mold and measure.

2
Done

Beat the egg whisk

Divide the eggs. Whip the egg whites with a pinch of salt.

3
Done

Carrots ruffle

Wash the carrots, peel and bob at the birchraffel.

4
Done

Peel lemon peel

Wash the lemon (preferably an organic lemon) and rub the peel.

5
Done

Stir the dough

Stir the egg yolk with the sugar until frothy.

Almonds, turnip and the cherry water.

6
Done

Last ingredients

Add the lemon peel.

Add the flour and the baking powder and mix all ingredients carefully.

Finally, carefully lift the egg whisk with the snowbucker.

7
Done

Into the mold and the stove with it

Fill the finished dough into the mold and bake for 50-60 minutes and allow to cool.

8
Done

lemon frosting

For the frosting the powdered sugar seven, with lemon juice smooth.

Immediately pour over the cake, so that the surface is evenly overcoated.

9
Done

Spread gently with marzipan sugar, as long as the sugar is still soft.

TIP: The turnip is best when it is 2-3 days old.

Giulia

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