Aargau Carrot Cake

• Beat egg whites with ⅔ of the sugar and salt until foamy.
• Skim off 100g of the egg white mixture for the base.
• Mix that 100g with 40g hazelnuts, 2 pinches of cinnamon, and salt.
• Pour into a springform pan of approx. 24cm.
• Cream the butter with the remaining sugar and egg yolks until light and fluffy.
• Add 200g hazelnuts, carrots, and the remaining cinnamon.
• Stir in the orange juice and zest.
• Mix the baking powder with the flour.
• Fold it into the batter.
• Gently fold in the remaining egg whites.

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Use conventional oven settings with top and bottom heat.
• Bake the egg white and hazelnut mixture for approximately 10 minutes.
• Remove from the pan and let cool.
• Pour the carrot cake mixture into a springform pan of approx. 24 cm.
• Bake for 45-50 minutes at 180 degrees.
• Let it cool down after baking.

• Spread the base with 2 tablespoons of apricot jam.
• Place the carrot cake on top of the base.
• Spread the entire cake with approximately 2 tablespoons of apricot jam.
• Press almond flakes onto the edge.
• Mix icing sugar with lemon juice.
• Spread on top of the carrot cake.
• Place marzipan carrots on top.

Notes & Expert Tips

💡 Technique & Texture Tips
1. Perfect Separation & Volume: When splitting your 6 eggs, ensure absolutely no yolk drops into the whites. Even a microscopic trace of fat prevents the egg whites from achieving the maximum volume needed to properly lift the cake
2. Moisture Control: Finely grate your carrots but do not wring them out. The natural moisture of the carrot is what keeps this specific butter-and-hazelnut crumb soft and prevents it from turning dry during the 50-minute bake.
3. .The "Resting" Secret: While you can eat this cake as soon as the glaze sets, Aargau carrot cake tastes significantly better if you wrap it up and let it rest in the fridge for 24 to 48 hours. The moisture redistributes, and the hazelnut and cinnamon flavors mature intensely.
🍋 Flavor Upgrades & Variations
4. The Traditional Kirsch Splash: Traditional Swiss Rüeblitorte frequently utilizes Kirsch (cherry brandy). For an authentic regional kick, stir 1 to 2 tablespoons of Kirsch into the lemon juice before mixing it into your sugar glaze.
5. Nut Swaps: If you run out of ground hazelnuts, you can swap them completely or partially with ground almonds. Ground almonds provide a slightly sweeter, milder flavor profile that pairs beautifully with the apricot jam.
6. Jam Variations: If you don't have apricot jam on hand, orange marmalade makes an excellent alternative substitute. The bitter notes of orange peel accent the cinnamon and carrots perfectly.