New And Old Aargauer Rueblichueche Swiss Carrot C

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Variation on a swiss traditional recipe. Moist and beautiful carrot cake.

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Steps

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Beat egg yolks and sugar until thick and soft.

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Add gradually step by step lemon zest , spices and carrots , almonds , flour and baking powder.

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Beat egg whites until stiff , then fold gently into carrot mixture.

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Grease your 10 inch baking tin and coat with bread crumbs.

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Pour batter into tin , and bake at 350f for about 50 minutes.

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Check with a tooth stick before taking out.

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Cool down and remove put on your cake plate.

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Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.

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Decorate with carrot-sweets.

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Ingredients

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sugar, egg yolks, salt, lemon, ground allspice, ground cinnamon, carrots, ground almonds, white flour, baking powder, egg whites, breadcrumbs, icing sugar, lemonade, marzipan carrots