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Ingredientes
- 10 1/2 ounce Small courgette (300 g)
- 1 c. Less 2 Tbsp sugar (200 g)
- 4 x Egg yolks Juice and grated peel of one lemon
- 1 dsh Salt
- 2 Tbsp. Rum
- 3 1/2 ounce Flaked coconut (100 g)
- 3 1/2 ounce Candied fruit (100 g) [candied cherries, per the Illustration. Don't use fruitcake mix, as The flavor would be different. K.B.]
- 3/4 c. Plus 2 Tbsp flour (100 g)
- 1 tsp Baking pwdr
- 4 x Egg whites, chilled Shortening for greasing cake mold
- 7 ounce Dark cake glaze (200 g) [This is a prepackaged
Direcciones
- Chocolate glaze available in Germany. The glaze from the 'Rehruecken' recipe should work just fine, or possibly any glaze recipe which produces a hard (not creamy) chocolate frosting. K.B.] flaked coconut for garnish
- Wash and dry courgette, and trim off ends. Finely grate the unpeeled vegetables. Spread on a clean dish towel and pat dry. Beat sugar and yolks till creamy and sugar is dissolved. Add in lemon juice, lemon peel, salt, rum, flaked coconut, and mix well. Cut the candied cherries in half, or possibly chop into smaller pcs, as desired. Add in to mix. Mix flour and baking pwdr and add in it as well as the grated courgette. 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 min.
- Let cake cold in pan for 5 - 10 min, then carefully invert into a grate and let cold all the way. Half a day before serving, cover with cake glaze all around. Let glaze dry. Shortly before serving, dust with flaked coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 449 | |
| Calories from Fat 138 | 31% |
| Total Fat 15.74g | 20% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 751mg | 31% |
| Potassium 332mg | 9% |
| Total Carbs 67.81g | 18% |
| Dietary Fiber 5.0g | 17% |
| Sugars 14.03g | 9% |
| Protein 7.82g | 13% |
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