Aargauer Rueblitorte / Argovia Carrot Cake English
Categories: CakesServes: 2 Servings
Ingredients:
- 1 1/8 lb Carrot; shredded
- 2/3 lb Butter
- 7 1/8 oz Semolina
- 7 1/8 oz Eggs; only yellows
- 3/8 c Milk
- 7 1/8 oz Hazelnuts, blanced
- 7 1/8 oz Egg whites
- 3 1/2 oz Semolina
- 3/4 lb Flour
- 7/8 oz Baking powder
- 3 1/2 oz Apricots marmalade
- 7 1/8 oz White confectioner's coating
- 2 tb Lime juice
Instructions:
First Step : - prepare springform pan - wash & shredd carrots - heat white
confectioner's coating and lime juice - heat apricot marmelade
Second Step : - Beat butter and sugar well - Beat in the yellos from the
eggs, one at a time, blending well after each addition. - Stir in milk,
Hazelnuts, carrots and flour - Beat white eggs and sugar to 'snow' and stir
together - Pour batter into well greased and floured springform pan - Bake
at 350f until set - top with apricot marmelade - Cool in pan - top with
white confectioner's coating
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