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Aargau (carrot cake)

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Categories: Cakes, Carrot, Desserts, Swiss, Vegetables, Western European
Yield: 1
Rating: no rating.
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Ingredients:
5 ea Egg, separated
275 gramsSugar, granu, ated
1 ea Lemon, juiced
2 ea Lemons, zest, grated
250 gramsAlmonds, ground
300 gramsCarrots, finely grated
75 gramsCornflour
1 pinchCinnamon, ground
1 pinchCloves, ground
10 gramsBaking powder
50 mlKirsch
1 pinchSalt
GLAZING
50 gramsApricot jelly
Fondant icing
Marzipan carrots
Procedures:
1The story: the cultivation of vegetables in aargau is one of the main reasons for the existence of a thriving canning/bottling industry.
2In this area, the carrot is the queen of all vegetables and it has attributes which allow it to be used everywhere, even in desserts.
3This carrot cake is now a swiss classic, its reputation having been extended long ago far beyond the borders of the canton.
4Some maintain that the cake is better two days after baking as the carrots keep it moist.
5The recipe: beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
6Add the finely grated carrots and the almonds.
7Mix in the cornflour, cinnamon, ground cloves and baking powder.
8Then add the kirsch.
9Mix or beat until smooth.
10Beat the egg whites until stiff and carefully fold in. butter a tin (24 cm diameter, 5 cm high), dust with flour.
11Turn the mixture into the tin.
12Bake in the oven for 50 ...
1360 minutes at 180 oc.
14When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
15Decorate with small marzipan carrots.
16Culinary art and traditions of switzerland, pro gastronomia, 1992 typed for you by rene gagnaux @ 2:30?2.19
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