Actually, I wanted to wait with a new post until the new ballhead for my tripod has arrived from USA. My old one got broken some time ago, and the new one is stuck at the German customs office.

But yesterday I baked this heavenly Rueblitorte and it was so delicious that I didn´t want to withhold it from you. Believe me, you have to try it! This recipe is a stunner!

The cake is moist but not in the least soggy, it´s succulent and simultaneously airy (I hope my enthusiasm did not cause me to completely mix up the adjectives).

Besides, the photo´s lack of appeal is more due to our greed than the missing tripod. We tried, but weren´t able to resist the torte, and I cut the cake before the fudge got perfectly firm. In my defence I have to say that initially the cake wasn´t meant for the blog.

This recipe is genuinely Swiss, I brought it back with me from my visit to Zurich last year. In a small cafe I ordered Rueblitorte and expected a kind of carrot cake. To my surprise it turned out to be rather different from the usual carrot cake. I asked for the recipe and had to combine quite a lot of charm, compliments and persistence until I could get hold of it – it combines almonds, carrots, eggs and only a few grams of flour.

The original Rueblitorte came with a thick sugar icing and marzipan carrots, but yesterday I had a craving for chocolate and tried a vanilla chocolate fudge icing (which would also be delicious on its own!).

Ingredients:

Torte:

250 g (8,8 oz) tender carrots, finely shredded

250 g (8,8 oz) almonds

50 g (1,75 oz) wheat flour

zest of 1 lemon

0,5 tsp. ground cinnamon

0,5 tsp. ground ginger

pinch of nutmeg

6 cardamom pods, grounded

5 eggs

160 g (5, 65 oz) sugar

2 tsp. baking powder

1 tsp butter

Chocolate Vanilla Fudge:

80 g (2,8 oz) dark chocolate (I used 80%)

80 g (2,8 oz) unsweetened condense milk

1 package of bourbon vanilla sugar

Method:

Torte:

1. Preheat the oven to 180°C (355° Fahrenheit). Dry-roast almonds in a large pan over medium heat until they are golden brown. Pour into a bowl and let cool down, then grind them finely in a food processor.

2. Grease a spring form (or any other cake molds) with 1 tsp butter.

3. Mix almonds, flour, baking powder, spices. In another bowl mix carrots and lemon zest.

4. In a large bowl beat the egg whites until very stiff, during the process add gradually the sugar, then carefully fold in the egg yolks.

5. Heap flour mixture and carrots onto the egg mixture and fold in until just incorporated.

6. Fill the batter into the prepared pan and bake in the preheated oven (middle level) for 40 minutes. The torte is done when an inserted wooden skewer comes out clean. Take out of the oven and let cool for 10 minutes before releasing it from the pan.

7. When the cake is completely cool prepare the the chocolate fudge and cover the cake.

Chocolate Vanilla Fudge:

1. Break the chocolate into smaller pieces, put it in a saucepan or a melting pot with the condensed milk.

2. Stir over low heat just until chocolate is melted and mixture is smooth. Stir in the vanilla sugar. Remove from heat.

3. Spread onto the cake, cover the sides with a pastry brush.

4. Put the torte in the fridge for at least 5 hours. The Rueblitorte is best on the second day.

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