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Elsy’s Rueblitorte

(Swiss Carrot Cake – Martin’s Mom’s recipe)

Carrot Cake Ingredients:

5 eggs, separated

1 1/8 C sugar (250 grams)

½ C flour (sift first and then measure it out)

4-5 peeled & finely grated carrots (250 grams)

1 lemon, juiced with peel grate for zest, divided

2 ¼ C ground almonds or hazelnut (I use hazelnut)  (250 grams)

1/8 teaspoon ground clove

¼ teaspoon ground cinnamon

¼ teaspoon nutmeg

1 ½ C powdered sugar

Marzipan Carrots Ingredients:

1 container (can or tube) of almond paste

Orange (or red & yellow) food coloring

Fresh dill or parsley sprigs


  • Beat egg whites until stiff (add cream of tarter if needed to, 1/4 teaspoon) and set aside

  • Beat egg yolks and sugar for 4-5 minutes until creamy in a large bowl

  • Add flour, carrots, ½ of lemon juice and zest, ground nuts, and spices to mixture

  • Fold in egg whites

  • Pour into spring form pan lined with parchment paper.  (I use cooking spray on the bottom and sides – lightly – then lay paper on the bottom)

  • Place on low rack in preheated oven at 355 degrees F (180 degrees C) for 60 minutes

  • Let cool slightly and remove from pan

  • Place on wire rack and allow to cool enough to touch

  • Mix remaining juice and zest with 1C of powdered sugar with whisk until consistency is smooth.  Taste and add remaining sugar as needed to reach desired taste and/or consistency

  • Poke holes with tooth pick into top and spoon part of the mixture on.  Then flip and spoon remainder of mixture onto surface.  

  • Leave as is and allow to cool to room temperature  

  • Decorate with marzipan carrots.  You can make with almond paste, orange food coloring, and dill sprigs

    • Put on latex gloves

    • Place 1 1/2 tsp. of orange food coloring in a medium size bowl and a 7 oz. package of almond paste.  If you don't have orange coloring, use 2 parts yellow to every 1 part red until quantity needed is reached

    • Slowly knead coloring into paste until coloring is consistent throughout paste

    • Shape into carrots, using toothpick to create hole at large end for dill sprig to be inserted

    • Save extra paste for up to three weeks in refrigerator in air tight container

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