#rüeblitorte

[babajeza]

Wahrnehmung – Focus on what you have

Die Wahrnehmung auf das lenken, was man hat, und nicht auf das, was fehlt. Ich bin sicher, diese Rüeblitorte schmeckt so gut, wie die mit Marzipan. Focus on what you have rather than on what you don’t. I’m positive that this cake tastes as good as all I have made before even if there aren’t any marzipan carrots.

[dawnthefox24]

*Mercy is swamped in her work not even noticing someone entering her office* Cole: Hey Angie... Mercy:*looks up and feels a bit tired* Oh hello Cole how are you doing? Cole:*has his arms crossed* why are you working? Mercy:*sighs* Look Cole I love you and all but- Cole: Angela what day is it today? Mercy: What? Cole: What day is it today? Mercy: Cole I'm afraid I don't fallow it's May? Cole: And date? Mercy:*looks at the calendar and blushes a bit feeling very embarrassed* oh dear... Cole:*picks her up and takes her out of the office*Yeah that's what I thought come along birthday girl. Mercy: COLE CASSIDY PUT ME DOWN THIS INSTANT !!! Cole:*rolls his eyes* Sorry angel, but no can do also I bought you some Rüeblitorte (Carrot Cake) Mercy: WH-Cole you didn't need to buy me- Cole:*cuts her off* Enjoy your birthday with me please... Mercy:*sighs softly* alright fine only because it's you Cole: Thank you also happy birthday Angie Mercy:*smiles* Thank you Cole

[huehnerhuut]

in my housewife era (ft rüeblitorte)

[rabbitcruiser]

National Cake Decorating Day

National Cake Decorating Day is an annual observance celebrated on October 10th every year. Let out your imagination on the cake by decorating it. National Cake Decorating Day is the perfect time to celebrate any occasion with the cake decorated.

“Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.” – Buddy Valastro

History of National Cake Decorating Day

The history and origin of the National Cake Decorating Day are anonymous. The cake has been given a permanent space in any celebration. Cake decorating is a form of art that requires patience and practice. Bakery and cake decorations are popular hobbies for many persons. It lets you create a one-of-a-kind design or try out a new kind of frosting to celebrate. Cake Decorating Day is going wild with your creativity and imagination. It allows you to express yourself in the edible form. The edible cake structures, monuments, and sculptures making begun with the Cupcake manufacturing. Sprinkles and edible ball bearings are much more fun. Decorated cakes help you carry out the themed party or event.

How to Celebrate National Cake Decorating Day

Celebrating the Cake Decorating Day is very simple. Learn the art of cake decorating from any source. Prepare a cake on your oven and decorate the cake with your creativity. Serve them for your family and friends to make the celebration more joyful. Click out your decoration.

Source

[evelinerossi]

I know it's Monday... but I made my famous carrot cake... recipe can be downloaded here🥕🥕🥕 https://designandtravel.com/recipes/carrot-cake-aargauer-rueeblitorte🥕🥕🥕 #queenofcolor #interiordesigner #foodie #swissness #carrotcake #carrot #rüeblitorte #designandtravelguide (at SANTA PONÇA) https://www.instagram.com/p/BxaNPw4lfV5/?utm_source=ig_tumblr_share&igshid=1ct6lkb844xqo

[elkevoss]

Nicht das Ihr auf die Idee kommt, das es zu Ostern keinen Kuchen bei uns gibt. . Doch 😀 Aber er ist erst jetzt fertig geworden . . . . #backen #kuchen #ostern #happyeaster#backen #backenmachtglücklich #backenistwiezaubernkönnen #rüblikuchen #ruebli #rüeblitorte #elkeworks #foodblogger #foodblogger_de #ü50 #ü50blogger #foodundlifestyleblog #paderborn https://www.instagram.com/p/BwcpMpoB1wb/?utm_source=ig_tumblr_share&igshid=1m0aimjueitgc

[m-madeleine]

When you have things to do but you might as well just blog: the kitchen edition

Long story short, I love cooking and baking, but as I am very lazy this mostly translates to collecting recipes and watching “chopped” and the gbbo... BUT this week I actually managed to make not one but TWO things I’ve wanted to try forever (carrot cake + sweet potato soup)

1. Carrot cake 

Here’s the thing, I’ve actually never eaten a carrot cake (Rüeblitorte) I liked, they’re somehow always weirdly bitter, but I really wanted to prove myself wrong. Verdict: Shredding carrots by hand is awful, lol. But all in all, it turned out nice, very moist and tasty and not at all bitter, so I’ve no idea how that usually happens. 

I followed this recipe pretty closely, except I didn’t put any ginger or nutmeg (I don’t like ginger and was wary of the nutmeg making it bitter). Also omitted the baking soda, because I really don’t know why it’s necessary if you already have baking powder (it didn’t rise super high though, so I might have been wrong). For the additions I used raisins, which I would actually not do again - the cake was suuuuuper moist already and the raisins didn’t add anything. Would use nuts the next time (would also try to press a bit more juice out of the carrots, because I can’t stress enough how moist it was).

Only problem with the recipe itself: It was so oily. Dunno if that’s an American thing, because that’s not the first time this happened, but I’m just not a fan of these greasy cakes. 325 g of oil is just...blargh. I realize the oil acts as a liquid as well, so I got the idea to substitute a third (or up to half?) of it with banana juice. Will update.

2. Sweet potato soup

First time I ate sweet potatoes I didn’t expect them to be THAT sweet, so they made a pretty bad impression on me. But then I found these two super interesting recipes, which I mixed up. Verdict: very good, very rich, gah. 

I used cumin and coriander for spices and onions, (a lot of) sweet potatoes, potatoes, carrots and zucchini for veggies, also lentils and added 1,5 tablespoons of peanut butter at the end. Maybe less vegetables would be better the next time, I felt like there was a bit too much going on (would lose the zucchini). The peanut butter did a great job of tempering the sweetness from the yams and made the soup sooo rich (yum). It was my first time cooking with peanut butter that way and I’m liked it! I was a bit heavy-handed with it though, it’s really quick to overwhelm the vegetables, so I’d go with no more than one spoon.

All it all, I feel like this could use even more spice... I can’t eat paprika, but I might actually experiment with chilli a little bit - and I don’t even like spicy food. 

Will check in when I get to try another recipe, who knows when that’ll be lol

[thatswhywelovegermany]

Rüeblitorte, Swiss-style Carrot Cake

Sponge cake with grated carrots mixed into the dough, covered with a light icing and decorated with marzipan carrots. Originating from the canton of Aargau in the German-speaking part of Switzerland, the cake was almost unknown in most of Germany until the early 2000s, but has since become a staple of many confectionaries. Soooo yummy.

The origins of this cake can be traced back to the middle ages when sweeteners were scarce and carrots (which at the time were only existing in white varieties) were the sweetest vegetables available and used to sweeten desserts. This use was almost forgotten when sugar from beets or cane became widely available and has seen a revival during the food shortages during and after world war II.

[babajeza]

Vom Ersten bis zum 30sten – April Past

Es war allerlei los im April.Am ersten Tag des Monats hat er mit dem Geburtstag einer Freundin, die traditionellerweise eine Rüeblitorte geschenkt bekommt.Dann war ich mit einer Freundin am Swiss Yarn Festival. Den grünen Knäuel hat sie mir aber vor dem Eintritt in die Lokalität geschenkt.Im Garten konnte ich die ersten Kopfsalate ernten, bevor ich nach Italien zu den Vulkanen und Zitronen…

[mooris-family]

Schlitteln und Crèmeschnitten

Zum runden Geburtstag unseres Franks gab es nicht nur Rüeblitorte, sondern auch das Versprechen auf eine wilde Schlitten-Tour in Davos.

Also machten sich die Moorsianer letzten Samstag auf in Richtung Berge und wurden dort freudig von Klein und Gross erwartet.

Nach der ersten (aber nicht letzten) Trinkpause ging es auch schon bald los auf die Schatzalp. Die Einen mit Bähnli und Schlitten, die Anderen zu Fuss. Oben angekommen, gab es natürlich erstmal ein warmes Getränk und dazu einen leckeren Flammkuchen. Und das obwohl gerade eine Hochzeitsgesellschaft nebenan vorbereitet wurde. 

Den DJ können wir übrigens nur weiterempfehlen. Besonders ‘Bloodhound Gang‘ und das Heidi-Lied haben uns sehr gefallen.

Spätestens als das Schneefahrzeug vor dem Fenster vorbeizog, kribbelte es uns dann aber unter den Füssen und wir machten uns auf den Weg zur Piste. Nach anfänglichen Schwierigkeiten und gelegentlichem Abstehen, ging es ab der Mitte richtig rund. Gestoppt wurde erst als die Kufen durch den Kies begannen zu knirschen. 

An dieser Stelle: Sorry an die Schlitten-Vermietung!

Während die Einen es nochmals wissen wollten, machten sich die Anderen dann bereits auf den Weg ins randvolle ‘Kaffee Klatsch’, wo es zum vorläufig letzten Trinkstopp kam. Feine Suppen und Salate wurden begleitet von einem fabelhaften Gemüse-Brot. 

Franks Empfehlung gilt aber ganz klar der Crèmeschnitte mit Kirsch. Nach ein paar Stunden der Verweilung gab es dann noch eine Privatführung im Bergdomizil von Jeannette und Frank, wo wir auf einen gelungenen Tag anstiessen (ja, noch einmal) und über das Interieur staunten.

Lieben Dank für die Gastfreundschaft.

Wir kommen gerne wieder.

- Silvia

[rabbitcruiser]

National Cake Day

“Qu’ils mangent de la brioche!” or, “Let them eat cake!” Perhaps the most famous quote about cake ever, these were the words of a great French princess, often likely Marie Antoinette herself, upon being informed that the peasants were so poor that they had no bread to eat during one of the famines that occurred in France during the reign of her husband, Louis XVI. Needless to say, the ignorance and arrogance of that disdainful statement did not win either Marie Antoinette or her husband any respect or sympathy from their people, who then proceeded to behead both of them during the French Revolution.

However, none of this changes the fact that cake is arguably one of the most delicious things humans have ever made to eat, and its numerous varieties continue to astound every cake fan. For that reason, it is obvious that cake is more than deserving of its own little holiday.

The History of Cake Day

The history of cake dates back to ancient times, and the first cakes are thought to have been made in Ancient Greece and Egypt. These first cakes were rather heavy and flat and were eaten at the end of a meal with nuts and honey. Nowadays, this type of cake has evolved into baklava, a traditional Greek dessert and a must-try for any fan of sweet stickiness. In later years the ancient Romans also created their own version of this sweet treat, which was rather creamy and rich. However, like in many cultures around the world, this cake was often reserved for the gods and was offered to them at their temples as a sign of respect, love, and reverence. The Oxford English Dictionary traces the English word cake back to the 13th century. During the Great Depression, it was necessary to provide easy, relatively cheap food to millions of Americans who were living in poverty, and the boxed cake mix was born. The idea turned out to be pure gold, as millions of housewives all over the United States took advantage of this way to make their lives easier.

How to Celebrate Cake Day

Of course, the best way to celebrate Cake Day is by eating cake with family and friends. You can buy a number of different types of cakes to celebrate the event, or have fun making your own cakes mark the occasion. There are many different kinds of cake to choose from. Yeast cakes are one of the oldest types and are pretty similar to bread in texture, due to the yeast content. There are many different types of cheesecake, from the rich and creamy New York style cheesecakes baked in a graham cracker crust and drowned in cherry syrup, to the healthier varieties made from cottage cheese and filled with orange and lemon peel and raisins that are lower in calories and fat and higher in protein. Sponge cakes rely on the air trapped inside them during baking for their light texture, and are famously paired with rich butter or cream cheese-based icings for balance; however, these icings tend to be a bit complicated to make and are easily ruined, so if you are a novice baker, perhaps go for something a bit simpler. So pick a type of cake that suits you and you family’s or friends’ needs the best and start baking! The experience will be both fun and educational.

Source

[cinedrops]

Pitadas: Rüeblitorte, bolo de cenoura suíço https://t.co/5S6GzrCbEH

Pitadas: Rüeblitorte, bolo de cenoura suíço https://t.co/5S6GzrCbEH

Pitadas: Rüeblitorte, bolo de cenoura suíço https://t.co/5S6GzrCbEH

— CineDrops Brasil (@CineDropsBr) July 29, 2017

Nosso Twitter https://twitter.com/CineDropsBr

[madschnell626]

#baking #happybirthday @majayogala #bakingforfriendsandneighbors #carrotcake #savedelivery #swisscake #rüeblitorte #aargauerrüeblitorte (at Miracle Mile, Los Angeles) https://www.instagram.com/p/B_TuL1iJNKe/?igshid=1h25grxcs0xxj

[elkevoss]

Ein klassisches Grundrezept für Rüblikuchen mit verschiedenen Varianten

Ein klassisches Grundrezept für Rüblikuchen mit verschiedenen Varianten

Der Rüblikuchen

Der Rüblikuchen ist ein leckere Kuchenspezialiltät, die ihren Ursprung in der Schweiz hat. Die darin enthaltenen Karotten machen den Teig schön saftig. Vor allem zu Ostern ist der Kuchen sehr beliebt.

Die aus Nüssen und Karotten bestehende Biskuitmasse dient als Basis für den Rüblikuchen. Dieser wird auch Rüeblitorte genannt. Warum Rüebli!? 

Schweizer Rüblikuchen – das…

[luiza-mar-ely]

Жизнь-рекламный ролик! Пирог 🥧 с картинки🙌🏻 Это мой фирменный швейцарский #rüeblitorte с морковкой и лимоном. Всегда балдею, как он идеально получается 🤗 Палю рецепт:👩‍🍳💫 🌟🌟🌟🌟🌟🌟🌟🌟🌟 Ингредиенты: 🔻250 гр. тёртой моркови, 🔻1 лимон 🍋, 🔻250 гр. мелко дроблёного миндаля, 🔻80 гр. муки, 🔻2 ч.л. разрыхлителя, 🔻50 гр. вишнёвой водки (#kirsche) 🔻200 гр. сахара. 🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆 Как делать: 🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆 1. Желтки отделяем от белков и взбиваем этих засранцев с сахаром в течении 5 минут венчиком или миксером. 2. Добавляем тёртую морковь 🥕, 3.Потом целый тёртый лимон с цедрой, 4. Тёртый миндаль, 5. Потом муку с разрыхлителем ❗️Между этими действиями всё перемешиваем. 6. Дальше 50 гр. вишнёвой водки 🍒(Не знаю зачем. Так надо) и всё это безобразие выливаем на смазанную маслом форму. 7. Оставшиеся белки тоже взбить и добавить отдельно ♨️ Печь в духовке при 180’ примерно 30-40 минут, периодически поглядывая что да как. Готово ✅ #luizamarely #стряпухаотбога #шедеврыкулинарии