Ingredients

Adjust Servings:

	250 g sugar
	5 pc egg yolk
	2 tbsp water
	250 g carrots
	250 g ground almonds
	1 pc bio-citrone
	2 tbsp cherry water
	80 g flour
	2 tbsp baking powder
	5 pc egg white
	salt upon need
	300 g powdered sugar
	2 tbsp lemon water
	2 tbsp water
	12 pc Carrots from marzipan

??carrot cake??

Name: ??carrot cake??
Prep time: 30 min
Yield: 12 Servings
Ingredients: sugar: 250 g; egg yolk: 5 pc; water: 2 tbsp; carrots: 250 g; ground almonds: 250 g; bio-citrone: 1 pc; cherry water: 2 tbsp; flour: 80 g; baking powder: 2 tbsp; egg white: 5 pc; salt; powdered sugar: 300 g; lemon water: 2 tbsp; water: 2 tbsp; Carrots from marzipan: 12 pc

Features:

80-90 min
Serves 12
Medium

Ingredients

250 g sugar
5 pc egg yolk
2 tbsp water
250 g carrots
250 g ground almonds
1 pc bio-citrone
2 tbsp cherry water
80 g flour
2 tbsp baking powder
5 pc egg white
salt
upon need
300 g powdered sugar
2 tbsp lemon water
2 tbsp water
12 pc Carrots from marzipan

Directions

Swiss Rüeblikuchen – the original with a long tradition

The biscuit mass consisting of nuts and carrots serves as a base for the Rüblikuchen. This is also called Rüeblitorte. Why Rüebli !? The word comes from the Alemannic and means “carrot” or “carrot”. Accordingly, this cake is also known as a carrot or carrot cake. The original is from the Swiss town of Aargau and is also a very popular and popular type of cake in other countries. From the household school Kaiseraugust AG presumably comes one of the oldest printed recipes. The tradition goes back to the year 1892. Today, the Rüeblikuchen is particularly popular in America and Great Britain.

Steps

1 Done	Prepare the ingredients and preheat the oven Preheat the oven to 180 ° C, heat the bottom of the parchment paper, grease the mold and measure.
2 Done	Beat the egg whisk Divide the eggs. Whip the egg whites with a pinch of salt.
3 Done	Carrots ruffle Wash the carrots, peel and bob at the birchraffel.
4 Done	Peel lemon peel Wash the lemon (preferably an organic lemon) and rub the peel.
5 Done	Stir the dough Stir the egg yolk with the sugar until frothy. Almonds, turnip and the cherry water.
6 Done	Last ingredients Add the lemon peel. Add the flour and the baking powder and mix all ingredients carefully. Finally, carefully lift the egg whisk with the snowbucker.
7 Done	Into the mold and the stove with it Fill the finished dough into the mold and bake for 50-60 minutes and allow to cool.
8 Done	lemon frosting For the frosting the powdered sugar seven, with lemon juice smooth. Immediately pour over the cake, so that the surface is evenly overcoated.
9 Done	Spread gently with marzipan sugar, as long as the sugar is still soft. TIP: The turnip is best when it is 2-3 days old.