5 each egg, separated
275 g sugar, granu, ated
1 each lemon, juiced
2 each lemons, zest, grated
250 g almonds, ground
300 g carrots, finely grated
75 g cornflour
1 pinch cinnamon, ground
1 pinch cloves, ground
10 g baking powder
50 ml kirsch
1 pinch salt
GLAZING
50 g apricot jelly
1 fondant icing
1 marzipan carrots
A Recipe for
Aargau (Carrot Cake)
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Food Tip |
This Recipe for Aargau (Carrot Cake) is one of thousands in the Recipes-to-go Dessert Cookbook.
Food is an important part of a balanced diet. |
| Fran Lebowitz |
If you enjoy this Aargau (Carrot Cake) Recipe - you should enjoy the recipe collections you can find on the websites below:
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This is a recipe for Aargau (Carrot Cake) from the recipe cookbook of Recipes-to-go (Dessert)
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Food Tip |
Food Tip |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
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)
Serves: 1
Aargau (Carrot Cake) Recipe brought to you by Recipes To-Go