Carrot Cake (Aargauer Rüeblitorte)

(serves 10)

• 150 g of sugar

• 4 egg yolks

• 2-3 tbsp hot water

• 250 g carrots, finely grated

• 1 apple, without skin and finely grated

• 200 g ground almonds

• lemon juice of 1/2 organic lemon

• lemon zest of 1 organic lemon

• 1 tbsp cherry (Kirsch)

• 80 g of flour

• 2-3 teaspoons of baking powder

• 4 egg whites

• 30 g of sugar

• 1 pinch of salt

• 300 g icing sugar

• 2 tbsp cherry or lemon juice

• 2 tablespoons of water

• (optional) 12 marzipan carrots

1. Preheat the oven to 180 degrees.

2. For the biscuit batter mix the sugar, egg yolks and water in a bowl with the whisk of the hand mixer until frothy for about 5 minutes. 3. Mix the carrots and all the ingredients up to and including the cherry into the mixture. Mix in the sifted flour and baking powder. 4. Whisk the egg whites with the salt and second part of sugar (30 g) until stiff, then carefully pull them under the mass with a rubber scraper. Fill the dough into the mold (24 cm Ø).

5. In the the lower half of the oven bake for approximately 55 minutes. Take out, cool down a bit, remove the edge of the mold, flip the cake onto a wire rack, cool down. Place the cake with the wire rack on baking paper.

6. Mix the powdered sugar, cherry and water well, pour on the center of the cake, move over the surface and the edge while moving. Place the marzipan turnip on the still moist glaze and let dry.