Don’t leave this cake unattended at your party because it will disappear in seconds and you won’t even notice that. Yep, that’s how good it is! Rather, keep it in the fridge until last minute to actually hear those OHHH and AHHH from your guests (it will still disappear, but at least you get to collect some kudos). Though the title for this recipe makes it sound as if we were going to re-watch Hitchcock’s ‘Strangers on a Train’, or Allen’s ‘Match Point’, or have some sort of tennis tournament in between, it’s really just to show how we came to the idea of this dessert and how it became such a winning recipe for our Thanksgiving table. With the Riesling wine jelly glaze and decadent salted maple caramel sauce, the take on a traditional Swiss cake has never been tastier.
This year we didn’t have to really cast for a Thanksgiving dessert. The idea landed on our kitchen counter along with the mountain of fresh carrot juice pulp leftovers during our Saturday breakfast. What to do with all this goodness? We didn’t want to send it to the compost and were determined to make some use of the fresh majestically orange fiber.
Carrot cake came as a natural answer (you can use mince grated carrot in place of the pulp if you want). We recycled carrot juice pulp before just by mixing it with nuts, maple syrup, raisins and spice and pressing the mix into the bundt pan to have a no-bake healthy (gluten, dairy and eggs-free) dessert or snack upon refrigerating it overnight. But this time we wanted something special, after all, it’s Thanksgiving. Classic Swiss carrot cake romantically named Rublitortesounded like something approaching that healthy vegan cake (as much as any traditional dessert can be healthy): almonds, carrots, almost no flour or butter… and it gets better with time, so making it few days before Thanksgiving was a smart idea.
Applying the white wine jelly glaze over instead of the classic apricot jelly was a grown up step up in the finishing touch (microwave jelly in increments for 30 seconds and stir each time until almost pourable consistency). When it came to the traditional lemon-sugar glaze however, I wasn’t satisfied: it tasted too 70ies and lacked ‘personality’ in terms of a great cake’s buttery touch. We expertly played with cream cheese (first), Mascarpone (second) and whipped cream (third) on a side – they were all good, yet they still didn’t taste like perfect match. And then, BOOM-BAM, the idea of the salty caramel sauce dressing has arrived and made a real hinge point of the recipe.
I used the fellow-blogger recipe of Ree Drummond, which I made before and loved, except I added some maple syrup to it (feel free to use brown sugar only (1 full cup) as her recipe stipulates) for an extra flavor. And that was where the magic happened: the finger-licking salted caramel sauce has turned the traditional carrot cake into a gourmand-endorsed upscale modern confection we were exactly looking for.
Our Thanksgiving Monday was workaholic-industrious, having approximately this kind of beat
The long week-end is always extremely vital for the seasonal backyard works. Seven of us were crazy-busy cleaning-up the garden before frost.
Removing dead leaves, needles and rotten apples; cutting perennials, branches and bushes; mulching; planting spring bulbs and new perennials; transplanting; patching the grass; working out compost, making barn repairs… (I’m already tired just listing this).
Finally, we also had to fell another tree with almost bare hands and it was tough and dangerous (the tree was close to power lines). Guess what, this morning they gave a killer app on the radio, that cutting or pruning trees that grow close to the voltage lines can be done for free
by Hydro Quebec http://www.hydroquebec.com/trees/entretien.html
– WHOA! You live, you learn (and you are welcome) – that gives a hope next time we will be less exhausted. Everyone was dog-tired, even the doggie…
Kicking back at Thanksgiving dinner was more than well-deserved. Naturally, the dinner would not be complete without the roast turkey, succulent braised beef with gnocchi and mixed greens salad. But the carrot cake was a show stopper.
It was euphoria inducing delicious and everyone raved about salted caramel applied to it (match point it was). Later that night we crashed on the sofas determined to re-watch one of the above-mentioned movies, but fell asleep as soon as our heads touched the pillows…
SWISS CARROT CAKE RUBLITORTE with SALTED MAPLE CARAMEL SAUCE
Yields: 10 portions
2 cups (275 g) raw carrot pulp, or freshly grated and firmly packed
3 cups (300 g) almond (and/or hazelnut) meal
½ lemon zest
½ cup (60 g) flour (opt for gluten free flour if wish be)
1 heaping tsp dry yeast
1 tsp cinnamon (optional)
1 ½ tsp sea salt
5 eggs, yolks and whites separated
1 ½ cup powdered sugar (187 g)
1 tbsp butter to grease the pan
2 tbsp apricot or Riesling jelly, liquefied for the glaze
1/2 cup slivered almonds for garnish, toasted
Lemon Sugar Icing: (optional)
2 tbsp lemon juice
1 cup icing sugar, sifted
1 tbsp water
Preheat the oven to 425F.
Combine carrots, nuts and zest in a bowl. Add cinnamon, flour, yeast and salt and mix.
Beat egg yolks with sugar until thick. Stir into the carrot mixture. Beat egg whites until the stiff peaks form. Gently fold the whites into carrot mixture. Do not over-mix.
Grease the 9 inch diameter spring form pan and sprinkle with flour. Shake to coat evenly. Pour batter into the pan. Bake for 50 minutes or until the knife tester comes out clean. Let cool.
Remove sides from the pan and place the cake over the wire rack that has been set over wax paper to catch the drips. Spoon the glaze over the top of the cake letting it to drip to the sides. Even out the glaze with spatula. Garnish with toasted almonds.
Refrigerate from overnight for up to 3 days in a tightly covered cake box from overnight to 3-5 days. Serve with salted maple caramel sauce.
Salted Maple Caramel Sauce:
½ cup maple syrup
½ cup brown sugar
½ cup half & half cream
4 tbsp butter
Pinch of salt
1 tbsp vanilla extract
Mix the maple syrup, brown sugar, cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes, until it thickens. Add vanilla and cook for another minute to thicken further. Set aside. Use at the room temperature.
Adapted from: Easy Caramel Sauce by Ree Drummond, Food Network, Ranching in the Mist, 2011.