Rüeblitorte Pessach

We thank Rabbi Bea Wyler sincerely for the transmission of this delicious Swiss speciality, which was adapted to Pesachdik in earlier times by Jews from Aargau.

Ingredients:

250 g almonds very finely ground

250 g fine sugar (possibly less)

250-300g finely grated carrots (carrots, roots, carrots)

5 eggs separated

2-3 tablespoons (50-75g) of matzo flour

0,5dl (3 tablespoons) lemon juice freshly squeezed

grated lemon peel

0,5dl (3 tablespoons) cherry

1 pinch of salt

1 pinch of cinnamon

1 pinch of cardamom n.d.

some freshly grated ginger n.d.

(You don't need a leavening agent like baking powder or baking soda, which all 

are hard to get Passover dik anyway. With all the beaten egg whites 

the cake gets airy enough).

1) Beat the egg yolks with 150g sugar until creamy, until all the sugar has passed 

and the mass is light yellow. lemon juice, cherry, spices 

...to the case. (This works best when the egg yolks are at room temperature.

2) Mix the carrots into the egg yolk mixture.

3) Beat the egg whites with 1 pinch of salt until stiff, gradually add 100g of sugar 

let it trickle in, keep beating, you are a very firm beaten egg white 

was created. (This works best when the proteins are cold)

4) almonds, matzo flour and beaten egg white alternately carefully but 

quickly fold into the egg yolk and carrot mixture.

5) Pour into prepared springform pan or casserole dish.

Bake at 170°C for 60 minutes. Let cool in the oven.

Icing sugar glaze (lemon juice and/or cherry) or simply add 

Powder the icing sugar and garnish with marzipan carrots if desired.

The cake should be allowed to "ripen" for two to three days.

Chag ssameach!