aargauer rueblitorte / argovia carrot cake english

Categories
Cakes
Yield
2 Servings
MeasureIngredient
1⅛ pounds Carrot; shredded
⅔ pounds Butter
7⅛ ounce Semolina
7⅛ ounce Eggs; only yellows
⅜ cup Milk
7⅛ ounce Hazelnuts, blanced
7⅛ ounce Egg whites
3½ ounce Semolina
¾ pounds Flour
⅞ ounce Baking powder
3½ ounce Apricots marmalade
7⅛ ounce White confectioner's coating
2 tablespoons Lime juice

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

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