Rüebli Torte - Swiss Carrot Cake
5 eggs, separated (5 egg yolks, 5 egg whites)
200g almonds, ground
250g carrots, finely grated
1 packet baking powder (15g)
zest of 1/2 lemon
1/2 tsp cinnamon
big pinch of ground cloves
pinch of salt
200g apricot jam
150 - 250g icing sugar
2-3 tbsp lemon juice
12 Marzipan carrots (see notes)
Preheat the oven to 180 °C.
Use a 24cm, round cake form, line the bottom with grease proof paper, coat the sides with butter and bread crumbs.
Beat butter, egg yolks, sugar and lemon zest in a bowl until foamy and light in colour.
Add carrots and almonds and mix.
Combine flour with spices and baking powder, pass through a sieve into the dough and stir in.
Beat egg whites with a pinch of salt until firm, then gently fold them in.
Fill mass into the cake form and bake in the preheated oven, second shelf from bottom, for about 50-55 minutes. Use a tooth stick to check if it is done - pierce the cake with the tooth pick, if no dough is sticking to it it`s done. Put on a rost and let cool.
Heat the apricot jam and pass through a sieve. Brush the warm jam onto the side and the surface. Let fully cool.
Prepare the icing - sieve the icing sugar and mix with 2-3 tbsp lemon juice, until a spreadable consistency is reached. Stir well to avoid lumps. Pour onto the cake, tilt it on its sides and let the icing flow over the edge. I used 150g icing sugar and 2 tbsp lemon juice.
Let dry - then decorate with the marzipan carrots.
Some shops may sell marzipan carrots. I did not find them, so I used normal marzipan and food colouring. Be creative :)
The original recipe can be found here https://www.swissmilk.ch/de/rezepte/LM201205_60/aargauer-rueeblitorte.
© Iris Gromus Ltd 2017