Aargauer rueblitorte / argovia carrot cake english
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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