Authentic Carrot torte from the Canton Aargau, Switzerland
Lemon zest made with Bamix, easy and quick. Lemon from my tree, untreated, organic.
Almonds ground with Bamix;
Ready for the oven;
Baked and iced;
Ready to eat.
Rüeblitorte = Carrot torte.
5 egg yolks (organic, mine are from my friendly black austral hens called “The Angelinas”
200 g Sugar (add to yolks and mix until thick and pale.)
250 g carrots, finely grated
250 g almonds ground
1 lemon organic not treated as you are using the peel, zested and all the juice (add to above)
80 g plain flour organic if possible
1 tablespoon baking powder (add to mixture)
5 egg white beaten until stiff and shiny (do not over beat)
1 pinch of salt (gently mix stiff egg whites into the mixture, (it is fairly sloppy)
Fill a spring form with this mixture. (prepare form, baking paper on bottom of form, butter the sides and a little flour, so the cake won’t stick to the sides.)
Bake 180° C or(350 F) for around 50 minutes, test with a steel knitting needle to check if it is cooked.) Let it cool.
250 g Icing sugar (powdered sugar)
2 - 3 tablespoons lemon juice, you can use different options
(or water with a few drops bitter almond) or ( 1 tablespoon water and 2 tblsp. Kirsch)
Mix and pour over torte.
© Recipe, photos Ts