Traditional Swiss Carrot Cake Aargauer Ruebli Torte Recipes

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.

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.

Steps:

• Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
• Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
• Stir egg yolk mixture into carrot mixture.
• Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
• Grease 20cm (8") cake tin.
• Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
• cool in tin for 10min then turn out on a wire rack to cool completely.
• To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
• In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
• Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.

Steps:

• Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
• Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
• Beat egg whites until stiff and fold into the cake mixture with a large spoon.
• Pour the batter into the pan.
• Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.

Steps:

• Preheat oven to 325 degrees F.
• Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
• Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
• Beat eggs, vegetable oil, and Splenda Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
• Pour batter into prepared cake pans.
• Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
• To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
• Optional garnish: Sprinkle finely chopped walnuts over the top of the cake.