Zucchini-Kuchen (Zucchini Cake)
Submitted by wshill
An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.
YIELD
4 servingsPREP
6 hrsCOOK
1 hrsREADY
2 hrsFrom the pages of a 1986 German food magazine comes this showstopper of a cake that nobody will guess has zucchini in it.
Grated zucchini keeps the crumb impossibly moist while coconut, candied cherries, rum, and fresh lemon add layers of flavor you don’t expect from a humble squash. Whipped egg whites folded into the batter give it a light, almost souffle-like texture.
The traditional Rehruecken mold (a curved saddle-shaped pan) gives the cake its distinctive ridged shape, and a coat of chocolate glaze followed by a shower of coconut flakes makes it look like it belongs in a Konditorei window.
This is not your everyday bake. This is the cake you bring when you want to impress.
Chef Tips
- Pat the grated zucchini dry with a clean towel before adding it. Excess moisture will make the batter too wet and the cake won’t set properly.
- Whip the egg whites until stiff peaks form, then fold them in gently. This is what gives the cake its airy crumb.
- Let the cake cool completely before glazing. If it’s even slightly warm, the chocolate glaze will slide right off.
- No Rehruecken mold? A loaf pan or bundt pan works. You’ll just lose the traditional ridged shape.
Ingredients
Directions
Wash and dry zucchini, and trim off ends.
Finely grate the unpeeled vegetables.
Spread on a clean dish towel and pat dry.
Beat sugar and yolks until creamy and sugar is dissolved.
Add lemon juice, lemon peel, salt, rum, flaked coconut, and mix well.
Cut the candied cherries in half, or chop into smaller pieces, as desired.
Add to mixture. Mix flour and baking powder and add it as well as the grated zucchini.
Beat the chilled egg whites to stiff peaks and carefully fold into the batter.
Pour into well greased ‘Rehruecken’ mold [I would also flour it, I think. In a preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes.
Let cake cool in pan for 5 to 10 minutes, then carefully invert into a grate and let cool all the way.
Half a day before serving, cover with cake glaze all around.
Let glaze dry. Shortly before serving, dust with flaked coconut. From: MEINE FAMILIE UND ICH, 10/86. Dr. Franz Burda, Munich. 1986. (Translation/Conversion: Karin Brewer) Shared by: Karin Brewer, Cooking Echo, 6/93
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