Aargauer Carrot Cake

Rating: 3.33 / 5.00 (6 Votes)

Total time: 5 min

Servings: 1.0 (servings)



Try this delicious cake recipe. For the Aargauer Rüeblitorte, rinse, clean and finely grate the carrots.

Beat the egg yolks with the sugar over steam until creamy (the mousse should not get too warm).

Then whip until cooled on ice. Add grated lemon zest and kirsch. Carefully mix in almond kernels and flour.

Whip the egg whites until very stiff and gently fold into the meringue using a large whisk. Pour into a cake tin and bake in an oven heated to 180 °C for about 60 minutes.

Color the marzipan with the two food colors. Roll out the green marzipan with a rolling pin to the desired size of the cake.

Form small “leaves” for the decoration from the scraps and cuttings. Form carrots from the orange marzipan, pressing a few notches into them with the back of a knife.

Cover the baked and cooled cake with the marzipan. Garnish with the marzipan carrots, the marzipan leaves.

Melt the block chocolate over a gentle heat, fill into a piping bag and decorate the cake with it.

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