Zucchini-Kuchen (Zucchini Cake)
10 1/2 oz Small zucchini (300 g) 1 c Less 2 Tbsp sugar (200 g) 4 Egg yolks Juice and grated peel of one -lemon 1 d Salt 2 tb Rum 3 1/2 oz Flaked coconut (100 g) 3 1/2 oz Candied fr...
Ingredients
- 101/2 oz small zucchini (300 g)
- 1c less 2 tbsp sugar (200 g)
- 4egg yolks
- 2tb rum
- 31/2 oz flaked coconut (100 g)
- 31/2 oz candied fruit (100 g)
- 1t baking powder
- 4egg whites, chilled
Directions
- 1
10 1/2 oz Small zucchini (300 g) 1 c Less 2 Tbsp sugar (200 g) 4 Egg yolks Juice and grated peel of one -lemon 1 d Salt 2 tb Rum 3 1/2 oz Fl
- 2
Do not use -fruitcake mix, as The flavor would be -different
- 3
K.B.] 3/4 c Plus 2 Tbsp flour (100 g) 1 t Baking powder 4 Egg whites, chilled Shortening for greasing cake -mold 7 oz Dark cake glaze (200 g
- 4
The glaze from the 'Rehruecken' recipe should work just fine, or any glaze recipe that produces a hard (not creamy) chocolate frosting
- 5
K.B.] flaked coconut for garnish Wash and dry zucchini, and trim off ends
- 6
Finely grate the unpeeled vegetables
- 7
Spread on a clean dish towel and pat dry
- 8
Beat sugar and yolks until creamy and sugar is dissolved