Zucchini-Kuchen (Zucchini Cake)
Yield
servingsPrep
6 hrsCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | ounces |
zucchini
|
|
| 1 less 2 1 | cup |
sugar
less 2 tablespoons |
|
| 4 | each |
egg yolks
|
*
|
| 1 | each |
lemon
juice and grated peel |
|
| 1 | pinch |
salt
|
*
|
| 2 | tablespoons |
rum
|
|
| 3 ½ | ounces |
coconut, shredded (desiccated)
|
|
| 3 ½ | ounces |
candied fruit
|
|
| ¾ | cup |
all-purpose flour
plus 2 tbsp |
|
| 1 | teaspoon |
baking powder
|
|
| 4 | each |
egg whites
chilled |
*
|
| 1 | x |
vegetable shortening
for greasing cake mold |
*
|
| 7 | ounces |
chocolate frosting
prodcues hard, not creamy, topping |
|
| 1 | x |
coconut, shredded (desiccated)
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 303.5 | ml/g |
zucchini
|
|
|
sugar
less 2 tablespoons |
|
||
| 4 | each |
egg yolks
|
*
|
| 1 | each |
lemon
juice and grated peel |
|
| 1 | pinch |
salt
|
*
|
| 3E+1 | ml |
rum
|
|
| 101.2 | ml/g |
coconut, shredded (desiccated)
|
|
| 101.2 | ml/g |
candied fruit
|
|
| 177 | ml |
all-purpose flour
plus 2 tbsp |
|
| 5 | ml |
baking powder
|
|
| 4 | each |
egg whites
chilled |
*
|
| 1 | x |
vegetable shortening
for greasing cake mold |
*
|
| 202.3 | ml/g |
chocolate frosting
prodcues hard, not creamy, topping |
|
| 1 | x |
coconut, shredded (desiccated)
for garnish |
*
|
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
