My Love for Swiss Carrot Cake..
I've had plenty of cakes in my life-Black Forest Cake(Schwarzwalder Kirschtorte, thats for you my german readers!), Pound cake, Red velvet, Christmas, Orange cake and yes, plenty of Cheesecakes however, Swiss Carrot Cake has reserved a special place in my heart.
Before I start praising how great the cake is, there are plenty of Carrot Cake recipes in the internet. One with Vegetable Oil and the one with butter. Then you have one with lots of spices (cinnamon powder, allspice, clove powder), a handful of different nuts (walnuts and/or pecan nuts or even macademia/brazilian nuts) and a thick cream cheese frosting on top.
Some recipes will call for flour(AP, Pastry etc). Some cakes are layered while some are not. Some cakes are with brown sugar, while others are not.
And there is Swiss Carrot Cake.
At the end of the dinner, I wanted to have something Sweet and the server introduced me to their selection of "Ice-creams Menu" (and ought to be, as you will get in Movenpick Zurich or any movenpick hotels and resorts) and then she added, "The buffet has a selection of desserts --you can choose from their as well."
Umm...well, "Do you know what is there?"...She told me a series of desserts on their dinner buffet and I kept on pondering, "Well, I will have the carrot cake".
Since then, whenever I visited Switzerland, I made sure than I eat some "Cake, if I cannot eat bread!"
Here is a recipe of carrot cake which worked incredibly well with me http://backtobasics-marilyne.blogspot.ae/2011/06/carrot-cake-swiss-version.html
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| The end result |
300gr of Almonds, grounded
4 Eggs
200gr of Sugar
60gr of Flour
1 Lemon, Zest and Juice
1 Teaspoon of Baking Powder
Salt
Butter and Flour for the Cake Tin
150gr of Icing Sugar
2-3 Tablespoon of Lemon Juice
12 Marzipan Carrots for decoration (optional)
Butter a 24 cm cake tin and sprinkle some flour on it, tap the excess flour away. Heat your oven to 180°C.
Peel and grate the carrots, preferably quite thin. In a bowl, mix the egg yolk and the sugar until it's thick, light and forms a ribbon. Add the lemon zest and juice to it, than the grated carrots, the grounded almonds, flour and baking powder.
Put a bit of salt in the egg whites, and beat them until it forms stiff, firm peaks. Carefull add your egg whites to the egg yolk/sugar/carrots/almond mixture. Pour it in the cake tin and put it in the oven for about 45 minutes.
After it's compleltly cooled, you can put the icing. Add lemon juice (progressivly) to the icing sugar, be carefull that it's not too runny, put the icing on top of the cake and spread it around. If you have some, you can decorate the cake with marzipan carrots.
In case, you want to see a live action, I showed it live in my facebook page yesterday. And too bad, I forgot to buy the marzipan carrots...may be next time..
Coming Up Soon
1)Perfect Layover in Seoul
2)If Escoffier cooked Poulet saute Champignon today !
Till then, Bon Appetit!
