Carrot cake
The carrot cake ( alemannisch carrots for "carrot", "carrot", German carrot cake ) is a Swiss cake specialty from the Aargau . It consists of a sponge cake with carrots and nuts .
To prepare first are egg yolks , sugar and other ingredients such as kirsch frothy beaten and with a little flour and baking powder , grated carrots and grated hazelnuts or almonds mixed and finally folded in beaten egg whites. The mass is baked in a cake tin and covered with apricot jam and water glaze or powdered sugar . The usual decoration is small carrots made from colored marzipan and chopped hazelnuts or almonds around the rim. Ready-made marzipan carrots are available for this purpose in the bakery assortment of grocery stores. Carrot cake should rest for a day before consumption to improve the taste and permeate it, then it is pleasantly juicy to the bite. It can be kept refrigerated for several days.
Carrot cakes are also known and loved in a similar form outside of Switzerland, especially in Great Britain and the United States .
Web links
- Aargau carrot cake in the database of Culinary Heritage of Switzerland