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)
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This Recipe for Aargau (Carrot Cake) is one of thousands in the Recipes-to-go Dessert Cookbook.
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
If you enjoy this Aargau (Carrot Cake) Recipe - you should enjoy the recipe collections you can find on the websites below:
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Food Tip |
This is a recipe for Aargau (Carrot Cake) from the recipe cookbook of Recipes-to-go (Dessert)
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
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