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Aargauer Rueblitorte / Argovia Carrot Cake English



Ingredients:
1 1/8 Pound(s) Carrot; shredded
2/3 Pound(s) Butter
7 1/8 Ounce(s) Semolina
7 1/8 Ounce(s) Eggs; only yellows
3/8 Cup(s) Milk
7 1/8 Ounce(s) Hazelnuts, blanced
7 1/8 Ounce(s) Egg whites
3/4 Pound(s) Flour
7/8 Ounce(s) Baking powder
3 1/2 Ounce(s) Apricots marmalade
7 1/8 Ounce(s) White confectioner's coating
2 Tablespoon(s) Lime juice
Directions: First Step : - prepare springform pan - wash & shredd carrots - heat white confectioner's coating and lime juice - heat apricot marmelade Second Step : - Beat butter and sugar well - Beat in the yellos from the eggs, one at a time, blending well after each addition. - Stir in milk, Hazelnuts, carrots and flour - Beat white eggs and sugar to 'snow' and stir together - Pour batter into well greased and floured springform pan - Bake at 350f until set - top with apricot marmelade - Cool in pan - top with white confectioner's coating
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