Carrot Cake (Aargau)

Name: Carrot Cake (Aargau)
Ingredients: 5 large eggs separated; 275 grams sugar; 1 each lemon juice; 2 each lemon zest grated; 250 grams almonds ground; 300 grams carrots finely grated; 75 grams cornstarch; 1 pinch cinnamon; 1 pinch cloves, ground; 10 grams baking powder; 1/2 dl kirsch (cherry brandy); 1 pinch salt; 50 grams apricot preserves (jam); 1 x fondant icing; 1 x marzipan carrots

15 ingredients

11 steps

Ingredients

5 large eggs separated
275 grams sugar
1 each lemon juice
2 each lemon zest grated
250 grams almonds ground
300 grams carrots finely grated
75 grams cornstarch
1 pinch cinnamon
1 pinch cloves, ground
10 grams baking powder
1/2 dl kirsch (cherry brandy)
1 pinch salt
50 grams apricot preserves (jam)
1 x fondant icing
1 x marzipan carrots

Directions

1

Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
2

Add the finely grated carrots and the almonds.
3

Mix in the cornflour, cinnamon, ground cloves and baking powder.
4

Then add the kirsch.
5

Mix or beat until smooth.
6

Beat the egg whites until stiff and carefully fold in.
7

Butter a tin (24 cm diameter, 5 cm high), dust with flour.
8

Turn the mixture into the tin.
9

Bake in the oven for 50 to 60 minutes at 180 degrees C.
10

When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
11

Decorate with small marzipan carrots.