Rüeblitorte - TORTA ALLA CAROTA (Foodie Owl n.58 : Gianluca e Nicole)
English subtitles - Gianluca e Nicole preparano una SPECIALITA' SVIZZERA: la Rüeblitorte una torta sofficissima, leggera e gustosa . Eseguito da Gianluca Garofalo, realizzato da Giuseppe Andreozzi. Lazy Owl Production presents FOODIE OWL a series dedicated to food lovers. In this video Gianluca and Nicole will be preparing a tasty swisse carrot cake: the Rüeblitorte
Low Effort Carrot Cake Recipe
Josh Weissman is one of my favorite chefs to watch on YouTube. He is funny, talented and has a style that is all his own.
Today, I am recreating one of his recipes, Low Effort Carrot Cake That Anyone Can Make. You won't believe what happened. You'll have to wait until the end to find out!
Pyrex® Prepware Glass Measuring Cup:
Hamilton Beach Professional 7-Speed Electric Hand Mixer:
Your Opinion Wasn't in The Recipe Apron:
Gold Medal All Purpose Flour:
Himalayan Pink Salt:
GRANULATED PURE CANE WHITE SUGAR:
Dark Brown Sugar:
Light Brown Sugar:
Cinnamon:
Ginger Ground:
Baking Soda:
Nutmeg:
Pure Vanilla Extract:
Walnut Halves:
The origins of carrot cake are disputed. Published in 1591, there is an English recipe for pudding in a Carret [sic] root that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie), steamed with a sauce, or molded in pans (as plum pudding) with icing.
In volume two of L'art du cuisinier (1814), Antoine Beauvilliers, former chef to Louis XVI, included a recipe for a Gâteau de Carottes, which was popular enough to be copied verbatim in competitors' cookbooks. In 1824, Beauvilliers had published in London an English version of his cookbook which includes a recipe for Carrot Cakes in a literal translation of his earlier recipe.
Swiss Rueblitorte
Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War.
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#carrotcake #joshuaweissman #carrotcakerecipe #unclebillskitchen
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Aargauer Rüeblitorte - vegan und saftig
Wer hat Lust auf ein süsses Schweizer Dessert? Pardon, Aargauer Dessert! Die Aargauer Rüeblitorte - für einige auch der Rüeblikuchen - ist ein Klassiker. Wir haben ihn für euch vegan gebacken und mit diesem Rezept richtig saftig hinbekommen. Das Rezept findest du hier:
???? Rübli Torte ???? lecker ???? carrot cake ???? delicious ????
???? Rübli Torte ???? lecker ????
carrot cake ???? delicious ????
Backen BACKWAHN
FWSpass.de Backen und Kochen
Rübli-Torte – Ostertorte – Ostern
English version see below ↓
ZUTATEN
Teig
6 Eier
3 EL Zitronensaft
300 g Zucker
1 Pack. Vanillezucker
100 g Mehl
1 MSP Backpulver
etwas abgeriebene Zitronenschale ( unbehandelt)
600 g geschälte, feingeraspelte Möhren
100 g gemahlene Haselnusskerne
300 gehackte oder gehobelte Haselnusskerne
Füllung
1 großes Glas Aprikosenmarmelade
4 Becher Sahne
4 Sahnesteif
1 Marzipandecke
12 Marzipanmöhren zum Verzieren (z.B. Schwartau)
ZUBEREITUNG vom TEIG
Eier und Zitronensaft schaumig schlagen.
Zucker, Vanillezucker einstreuen und solange schlagen bis es nicht mehr knistert.
Mehl und Backpulver mischen und unterheben.
Andere Zutaten der Reihe nach unterheben.
Rührteig in eine gefettete Springform (28er Durchmesser) geben.
BACKZEIT
Ober-/Unterhitze bei 180°-200°
Backzeit etwa 55- 60 Minuten backen
Tortenboden auskühlen lassen
ZUBEREITUNG der FÜLLUNG
Den Tortenboden nach dem Auskühlen 2x durchschneiden.
Sahne mit Sahnesteif steif schlagen.
Auf den unteren und mittleren Tortenboden die Aprikosenmarmelade streichen;
anschließend von der geschlagenen Sahne etwas auf die Marmelade streichen.
Die Böden zusammensetzen nun ganz mit der Sahne bestreichen;
etwas Sahne zurücklassen für die Verzierung.
Den Marzipandeckel auflegen, andrücken, einteilen und
mit der Sahne Tupfen aufspritzen und
mit den Marzipanmöhren verzieren.
Viel Spaß beim Backen!
BACKWAHN UND KOCHWAHN
SUSANNE ist gelernte Hauswirtschaftsleiterin und Köchin.
Sie arbeitet seit vielen Jahren in diesem Beruf. Gleich nach der Ausbildung war sie in Mainz im Hilton tätig und kurze Zeit in der Schweiz, bevor SUSANNE wieder nach Schleswig-Holstein in ihre Heimat zurück kam und Hauswirtschaftsleitung dann in Heikendorf wurde.
SUSANNE backt und kocht aus Leidenschaft.
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Baking BAKEMANIA
FWSpass.de baking and cooking
Rübli cake – carrot cake – Easter cake – Easter
INGREDIENTS
dough
6 eggs
3 tbsp lemon juice
300 g of sugar
1 pack. vanilla sugar
100 grams of flour
1 MSP baking powder
some grated lemon peel (untreated)
600 g peeled, finely grated carrots
100 g ground hazelnut kernels
300 chopped or sliced hazelnuts
filling
1 large jar of apricot jam
4 cups of cream
4 cream stabilizer
1 marzipan blanket
12 marzipan carrots to decorate (e.g. Schwartau)
PREPARING the DOUGH
Beat eggs and lemon juice until frothy.
Sprinkle in sugar, vanilla sugar and beat until it no longer crackles.
Mix the flour and baking powder and fold in.
Fold in the other ingredients one after the other.
Put the batter into a greased springform pan (28 mm diameter).
BAKING TIME
Top / bottom heat at 180 ° -200 °
Bake for about 55-60 minutes
Let the cake base cool down
PREPARING the FILLING
Cut the cake base twice after it has cooled down.
Beat the cream with the cream stiffener until stiff.
Spread the apricot jam on the lower and middle cake base;
then spread some of the whipped cream onto the jam.
Put the floors together and then brush the whole of the cream;
leave some cream for decoration.
Put on the marzipan lid, press down, divide and
Sprinkle dots with the cream and
decorate with the marzipan carrots.
Have fun baking!
BAKEMANIA AND COOKMANIA
SUSANNE is a trained housekeeping manager and cook.
She has been working in this profession for many years. Immediately after completing her apprenticeship, she worked at the Hilton in Mainz and for a short time in Switzerland before SUSANNE returned to her home country in Schleswig-Holstein and then became housekeeper in Heikendorf.
SUSANNE bakes and cooks with passion.
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Musik bei You Tube:
A Long Cold Sting - Riot
????
Philly Crew - Danny KeanDoug Maxwell
#RübliTorte #Ostertorte #backen
Aargauer Rüeblitorte -Nr.11 / Aargau Carrot Cake
Kochen, Backen und zubereiten einfacher und schmackhafter Speisen für zwischen durch, fürs Mittagessen, ev. zum Frühstück oder auch zum Abendesse.
(Cooking, baking and preparing simple and tasty meals for in-between, for lunch, maybe for breakfast or even for dinner.)
Rezept
5 Eier
150g Zucker
1 Prise Salz
2 EL Wasser
1/2 Zitrone
250g Karotten
Zimt
Nelkenpulver
250g gemahlene Mandeln
75g Mehl
1/2 Backpulver
200g Puderzucker
1 EL Zitronensaft
Wasser
Marzipan Rüebli
Unter Ofenhälfte 180°C 45-55 Min.