Title: Aargauer rueblitorte / argovia carrot cake english
 Categories: Cakes
      Yield: 2 Servings
 
  1 1/8 lb Carrot; shredded
    2/3 lb Butter
  7 1/8 oz Semolina
  7 1/8 oz Eggs; only yellows
    3/8 c  Milk
  7 1/8 oz Hazelnuts, blanced
  7 1/8 oz Egg whites
  3 1/2 oz Semolina
    3/4 lb Flour
    7/8 oz Baking powder
  3 1/2 oz Apricots marmalade
  7 1/8 oz White confectioner's coating
      2 tb Lime juice
 
  First Step : - prepare springform pan - wash & shredd carrots - heat
  white confectioner's coating and lime juice - heat apricot marmelade
  
  Second Step : - Beat butter and sugar well - Beat in the yellos from
  the eggs, one at a time, blending well after each addition. - Stir in
  milk, Hazelnuts, carrots and flour - Beat white eggs and sugar to
  'snow' and stir together - Pour batter into well greased and floured
  springform pan - Bake at 350f until set - top with apricot marmelade
  ~ Cool in pan - top with white confectioner's coating