The best delicious Zucchini-kuchen (zucchini Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini-kuchen (zucchini Cake) recipe today!
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10 1/2 oz Small zucchini (300 g) -fruitcake mix, as
1 c Less 2 Tbsp sugar (200 g) The flavor would be
4 Egg yolks -different. K.B.]
Juice and grated peel of one 3/4 c Plus 2 Tbsp flour (100 g)
-lemon 1 ts Baking powder
1 ds Salt 4 Egg whites, chilled
2 tb Rum Shortening for greasing cake
3 1/2 oz Flaked coconut (100 g) -mold
3 1/2 oz Candied fruit (100 g) 7 oz Dark cake glaze (200 g)
-[candied cherries, per the -[This is a prepackaged
Illustration. Do not use
chocolate glaze available in Germany. The glaze from the ‘Rehruecken’
recipe should work just fine, or any glaze recipe that produces a hard (not
creamy) chocolate frosting. K.B.] flaked coconut for garnish
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. K.B.]. 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.
Yields
6 servings
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