Swiss Almond Carrot Cake (Aargauer Rueblitorte) recipe
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Ingredients
- 1 teaspoon butter 4 eggs, separated 1 cup white sugar 2 ¼ cups peeled and grated carrots 2 ¼ cups ground almonds 1 lemon, zested and juiced ½ cup all-purpose flour 1 teaspoon baking powder 1 pinch salt 5 ounces marzipan 1 drop green gel food coloring, or as needed 1 drop orange gel food coloring, or as needed 1 cup confectioners' sugar 1 tablespoon fresh lemon juice, or more to taste
Nutrition Info
- 439.2 caloriescarbohydrate: 56.6 gcholesterol: 75.5 mgfat: 21.3 gfiber: 6 gprotein: 11.4 gsaturatedFat: 2.1 gservingSize: -sodium: 118.5 mgsugar: 43.1 gtransFat: : -unsaturatedFat: : -
Directions Swiss Almond Carrot Cake (Aargauer Rueblitorte)
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.