New And Old Aargauer Rueblichueche Swiss Carrot C Recipes

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TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)



Traditional Swiss Carrot Cake (Aargauer Ruebli Torte) image

Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter.

Provided by HeatherFeather

Categories     Dessert

Time 2h

Yield 10 or more slices

Number Of Ingredients 15

2/3 cup raw carrot, freshly grated and firmly packed
1 2/3 cups almonds, finely ground
3/4 cup fine dry breadcrumb, plus more for dusting pan
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
6 large eggs, separated
1 1/4 cups granulated sugar
2 teaspoons grated fresh lemon rind
3 tablespoons kirsch (cherry liquor) or 3 tablespoons fresh lemon juice
1 cup sifted powdered sugar
1 tablespoon water
1/4 teaspoon vanilla extract
candied fruit (to garnish)

Steps:

  • Combine carrots and nuts in a mixing bowl.
  • In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
  • Beat the egg yolks until thick and lemony.
  • Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
  • Beat this mixture until thick, then stir into the carrot mixture.
  • Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
  • Line an 8" springform pan with waxed paper or parchment.
  • Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
  • Shake pan to make sure breadcrumbs coat evenly.
  • Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
  • Let cool.
  • Mix together glaze ingredients.
  • Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
  • Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
  • Garnish with some candied fruits, if desired.
  • Store in a tightly covered cake box.
  • This cake improves with age.

SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)



Swiss Almond Carrot Cake (Aargauer Rueblitorte) image

This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots, but you can of course omit them.

Provided by Lena

Categories     World Cuisine Recipes     European     Swiss

Time 2h10m

Yield 10

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 56.6 g, Cholesterol 75.5 mg, Fat 21.3 g, Fiber 6 g, Protein 11.4 g, SaturatedFat 2.1 g, Sodium 118.5 mg, Sugar 43.1 g

AARGAU CARROT CAKE



Aargau Carrot Cake image

Canton Aargau is composed of Switzerland's most fertile farmlands, celebrated for fruit, vegetables and the famous Carrot Cake. Moist, delicious and light, it contains no added fat besides what's naturally contained in the eggs.

Provided by CORWYNN DARKHOLME

Categories     World Cuisine Recipes     European     Swiss

Time 1h15m

Yield 12

Number Of Ingredients 11

3 eggs
¾ cup white sugar
1 ½ teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 cup grated carrots
1 cup ground almonds
¼ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
¾ cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
  • Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
  • Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
  • Bake at 360 degrees F (180 degrees C) for 45 minutes.
  • This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 26.2 g, Cholesterol 46.5 mg, Fat 8.5 g, Fiber 2 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 64.8 mg, Sugar 21.2 g

NEW AND OLD "AARGAUER RUEBLICHUECHE" (SWISS CARROT C



New and Old

Make and share this New and Old "aargauer Rueblichueche" (Swiss Carrot C recipe from Food.com.

Provided by Artandkitchen

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

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.

Nutrition Facts : Calories 243.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 69.2, Sodium 123.5, Carbohydrate 40.1, Fiber 2.3, Sugar 33.8, Protein 5.6

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