Rüebli Torte - Swiss Carrot Cake

5 eggs, separated (5 egg yolks, 5 egg whites)

50g butter

200g sugar

200g almonds, ground

250g carrots, finely grated

100g flour

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.

Notes:

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.

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