This bucket chemist made RÃ¼eblitorte based on this Betty Bossi recipe.
English translation via Google Translate (which can now process .pdfs).
Recipe Betty Bossi From “Back Buch”, 2001 © Betty Bossi Verlag AG www.bettybossi.ch
5 egg yolks
250 g sugar stir until foamy
250 g carrots, grated
250 g almonds, grated
1 lemon, add juice and peel
80 g flour
1 tablespoon baking powder
5 egg whites, beaten until stiff
1 pinch of salt
Put in well-greased, floured springform pan (Ã˜ 24 cm).
Bake at low heat (180 ° C) for about 50 minutes.
Allow to cool.
After garnish as desired with lemon or cherry glaze and marzipan carrots. Lemon glaze: 250g icing sugar 2-3 tablespoons lemon juice.
Cherry glaze: 250g icing sugar 1 tablespoon water 1-2 tablespoons kirsch.
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