NEW AND OLD "AARGAUER RUEBLICHUECHE" (SWISS CARROT C

New and Old

Provided by Artandkitchen

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

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1 1/3 cups sugar
5 egg yolks
1 pinch salt
1/2 lemon, grated zest only
1/2 teaspoon ground allspice (original recipe 1 pinch cloves ground)
1/2 teaspoon ground cinnamon
2 cups carrots (peeled, grated)
1 1/2 cups ground almonds (original recipe hazelnut ground)
3 tablespoons white flour
2 teaspoons baking powder
5 egg whites
1 tablespoon breadcrumbs
1 cup icing sugar
1 tablespoon ginger lemonade (original recipe lemon juice or kirsch)
sugar marzipan carrots (optional)

Steps:

Beat egg yolks and sugar until thick and soft.
Add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder.
Beat egg whites until stiff, then fold gently into carrot mixture.
Grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs.
Pour batter into tin, and bake at 350°F (180°C) for about 50 minutes (heat and timing are basing it on convection oven).
Check with a tooth stick before taking out.
Cool down and remove put on your cake plate.
Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.
Decorate with carrot-sweets.
Note: I shape the carrots myself with marzipan.