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Aargauer Rueblitorte / Argovia Carrot Cake English


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Cake

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

Directions:

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