5 eggs, separated
275 g sugar
1 lemon, juice
2 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
1/2 deciliter kirsch
1 pinch salt for glazing
50 g apricot jelly
1 fondant icing
1 marzipan carrots
A Recipe for
Carrot Cake (Aargau)
Worries go down better with soup. |
| Jewish Proverb |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This Recipe for Carrot Cake (Aargau) is one of thousands in the Recipes-to-go Dessert Cookbook.
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
If you enjoy this Carrot Cake (Aargau) Recipe - you should enjoy the recipe collections you can find on the websites below:
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Herb Tip |
This is a recipe for Carrot Cake (Aargau) from the recipe cookbook of Recipes-to-go (Dessert)
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Never eat more than you can lift. |
| Miss Piggy |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Food Tip |
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
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
Carrot Cake (Aargau) Recipe brought to you by Recipes To-Go