Swiss carrot cake or Rübli Kuchen
highly recommend!
recipe was taken from Learn http://chadeyka.livejournal.com/
For the beginning of a gentle rub 300g carrots on a fine grater (not mashed).
125 g of hazelnut roast in oven for 10 minutes until it begins to sluschivatsya skin, clean and broom. If you have no ground almonds, almond, too, need to clean and grind.
4 eggs divide by whites and yolks. Beat the egg yolks with 100g light brown sugar in a lush white cream.
Add: 50g flour mixed with a teaspoon of baking powder (no slides), the grated rind of one lemon, a spoonful of kirsch (can substitute any fruit vodka), a pinch of cinnamon. Toss gently. Mix with carrots.
Put the hazelnuts and 125g ground almonds (250g of nuts to your taste).
Beat whites until strong peaks, add 100g of sugar and beat until the density, but not much.
Mix carrot with a lot of proteins. Pour in the form of 25 cm, greased and dusted with flour. Bake at 180C for 40-45 minutes. Cool in the form of 5-10 minutes.
then cooled on wire rack. Let stand overnight or longer.
Prepare glaze: half egg white whisk into a strong froth, add 40g caster sugar, still whisking, add another 25 grams and beat 3 minutes at maximum speed. Spread the cake with glaze.
Secret - That the top was perfectly flat, just flip the cake bottomed up, laying it on the grill.
Wait until the icing dries. Garnish with marzipan carrots.
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