Zucchini-Kuchen (Zucchini Cake)

* Exported from MasterCook *

ZUCCHINI-KUCHEN (ZUCCHINI CAKE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 1/2 oz Small zucchini (300 g)
1 c Less 2 Tbsp sugar (200 g)
4 Egg yolks
Juice and grated peel of one
-lemon
1 d Salt
2 tb Rum
3 1/2 oz Flaked coconut (100 g)
3 1/2 oz Candied fruit (100 g)
-[candied cherries, per the
Illustration. Do not use
-fruitcake mix, as
The flavor would be
-different. K.B.]
3/4 c Plus 2 Tbsp flour (100 g)
1 t Baking powder
4 Egg whites, chilled
Shortening for greasing cake
-mold
7 oz Dark cake glaze (200 g)
-[This is a prepackaged

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.

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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