Schweizer Rüeblitorte - Ganzer Kuchen auf eleganter Kuchenplatte

Swiss Carrot Cake (Rüeblitorte)

Name: Swiss Carrot Cake (Rüeblitorte)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12 Servings
Cuisine: International
Ingredients: 300.000 g carrots, finely grated; 250.000 g ground almonds; 200.000 g sugar; 5.000 eggs; 1.000 Zitrone lemon, zested; 1.000 TL cinnamon; 100.000 g plain flour; 1.000 Marzipan for decoration; 1.000 Powdered sugar for dusting

⚠ Gluten ⚠ Nuts ⚠ Eggs

Schweizer Rüeblitorte - Nahaufnahme eines Stücks mit sichtbarer Textur

Schweizer Rüeblitorte - Alternative Ansicht in gemütlichem Setting

The original Aargau carrot cake - moist, nutty and irresistible with marzipan carrots.

Contains the following allergens:

Gluten Nuts Eggs

Preparation

30 min.

Baking Time

50 min.

Servings

Difficulty

Easy

Instructions

Separate eggs. Beat egg yolks with sugar until pale and fluffy.

Fold in grated carrots, ground almonds, cinnamon and lemon zest.

Beat egg whites until stiff peaks form, then gently fold into the mixture.

Bake at 180°C (350°F) for 50 minutes until golden and a skewer comes out clean.

Allow to cool completely, then dust with powdered sugar.

Decorate with small marzipan carrots before serving.

Ingredients

12 Servings

carrots, finely grated 300 g
ground almonds 250 g
sugar 200 g
eggs 5
lemon, zested 1 Zitrone
cinnamon 1 TL
plain flour 100 g
Marzipan for decoration 1
Powdered sugar for dusting 1

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Swiss Carrot Cake (Rüeblitorte) make?

The recipe Swiss Carrot Cake (Rüeblitorte) is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Swiss Carrot Cake (Rüeblitorte)?

Preparation takes about 30 minutes and baking about 50 minutes – roughly 80 minutes in total.

How long does Swiss Carrot Cake (Rüeblitorte) keep?

Swiss Carrot Cake (Rüeblitorte) tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.